• 3 Tbsp extra-virgin olive oil
• 1 small white or yellow onion - finely chopped
• 5 garlic cloves - thinly sliced
• 1 pound mixed mushrooms (white button,cremini,or shiitakes)- halved if small quartered if large
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 10 0z pearl barley
• 1 large carrot - peeled and thinly sliced rounds
• 2 oz. (1/2 cup) grated Parmesan plus more for serving

1. Heat oven to 425 deg. In large Dutch oven heat 2 Tbsp olive oil. Add onion and garlic, cook stirring occasionally until softened, about 3 min. Add mushrooms and remaining 1 Tbsp oil, season with salt and pepper. Cook, stirring occasionally, until mushrooms start to soften, about 3 min.
2. Heat the oil in large sauce pan. Add the onion, salt, and pepper and cook for 4 min.
3. Add the sage and cook for 1 min.
4. Add the squash and garlic and cook until the squash begins to soften about 3 min.
5. Add the rice and cook stirring constantly for 3 min.
6. Add the wine and cook stirring frequently until the liquid is absorbed, about 3 min.
7. Add the broth 1/2 cup at a time, stirring occasionally and waiting until it is absorbed before adding more. It shoudl take about 30 min for all the broth to be absorbed.
8. Remove from heat and stir in the parmesan. Spoon into individual bowls.

Serves: 4       Total cook time: 45 min.
Source: Real Simple Dec., 2006