Barley and me.

Sarah picked number 7. (Thanks, Sarah!) The seventh card in the pile was...

"Mushroom Barley Stew" (6 quart pot)

~1 T olive oil
~1 onion, finely chopped
~10 baby carrots, chopped
~1 garlic clove, minced
~1 c uncooked pearl barley
~1 c mushrooms
~1 t salt
~1/2 t pepper
~1/2 t dried thyme
~5 c vegetable broth

Heat oil in skillet over medium-high heat.
Add onion, carrots, and garlic.
Cook and stir for 5 minutes or until tender.
Place mixture in crock pot.
Add barley, mushrooms, salt, pepper, and thyme.
Stir in broth.
Cover and cook on low for 7 hours.

6 servings.

This was really good. It reminded me of one of my go-to dishes from way back when I actually used my oven. I didn't attempt to convert it to the crock during "Been Awhile Week" mainly because I had no idea how to crock barley. I do now! This was exactly the consistency I'd need. *note to self*