½ cup Sliced Fresh Mushrooms
2 tsp Olive Oil
1 cup Shiloh Farms Hulless Barley
3 cups Chicken or Vegetable Broth
2 Tbsp. chopped Green Onion 
¼ tsp crushed Dried Rosemary
¼ tsp Marjoram
2 Tbsp grated fresh Parmesan Cheese (optional)

Directions: 
Heat olive oil in saucepan; add mushrooms and sauté until limp.  Add barley, broth, green onions and rosemary.  Bring to a boil. Reduce heat to simmer and cook about an hour or until barley is tender and liquid is absorbed.  Sprinkle parmesan cheese over pilaf and serve.   Makes about 4 servings.