This hearty grain, paired with sautéed mushrooms and onions, makes a fiber-rich side dish.
In a large saucepan heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is softened about 3 minutes. Add the mushrooms, salt, and pepper and continue cooking until the mushrooms have softened and released their juice about 5 minutes. Stir in the barley and cook stirring for 1 minute. Add the broth and bring to a boil. Reduce heat to a simmer, cover, and cook for 35 to 40 minutes until broth is absorbed and the barley is soft. Stir in the peas, cover, and let sit for 5 minutes before serving.