Barley With Dried Mushrooms

From Bittman's "The Best Recipes in the World." This comes out chewey. I don't know if it's supposed to be like that or not, having only used barley in soup before. If you wanted it less chewey, you could add a little more liquid and simmer a little longer. My husband disliked the chewiness, while I really liked it.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  ounce dried funghi porcini
• 4  tablespoons extra virgin olive oil (or butter)
• 1 1⁄2 cups pearl barley
•  salt and pepper, to taste
• 2 1⁄2 cups  stock or 2 1⁄2 cups water

Directions

1. Put porcini in bowl. Cover with hot water.
2. Put 2 T. oil in medium saucepan over medium heat for one minute. Add barley with some pepper (and salt if you're using unsalted broth or water). Cook, stirring occasionally, until barley is coated, just a minute or two. Add stock. (You can substitute 1/2 cup of mushroom soaking liquid for regular liquid if desired.) Cover. Lower heat so mixture simmers. Cook for about 15 minutes or until barley is tender and liquid absorbed.
3. When mushrooms are tender, drain. Trim off any hard parts. If large, slice. Put the remaining 2 tablespoons of oil in a small skillet over medium heat. Toss the mushrooms in briefly, spinkling them with a little salt and pepper.
4. When barley is done, top it with the mushrooms, being sure to get everything out of the mushroom skillet, fat included. Garnish with fresh parsley if desired and be sure to serve hot.