Ingredients:

• 1/3 cup – barley, soaked overnight in cold water to cover
• 4 1/2 cups – vegetable stock
• 1/4 cup – dried Mushrooms
• 2/3 boiling water
• 3 tbsp – Olive oil
• 3 shallots, finely chopped
• 2 tsp – chopped fresh Thyme
• 5 cups – sliced mixed fresh Mushrooms
• 2/3 cup – Apple juice
• 1 tsp dijon style mustard
• 1 Bay Leaf
• pepper to taste
• salt to taste

Method:

1. Drain barley into a large pan and add the stock to it.
2. Bring to a boil, then reduce heat, cover and simmer for 45 mins.
3. Soak the dried mushrooms in boiling water for 20 mins.
4. Drain the mushrooms, reserving liquid, chop.
5. In a large pan, heat oil.
6. Add shallots and thyme; cook for 5 mins.
7. Add the dried and fresh mushrooms.
8. Stir fry over medium heat for 5 mins or until golden.
9. Add cider and boil rapidly until liquid is almost evaporated.
10. Add barley with stock, reserved dried mushrooms liquid, bay leaf and mustard to pan.
11. Simmer and covere for 1 minute.
12. Season with salt and pepper.
13. Serve with whole wheat rolls.