Inspired by this recipe, I cooked up a lovely pot of barley today. I didn't have any rosemary, and I used pot barley instead of pearl barley. What I did have was fresh parsley and week-old mushrooms from Steep Hill and pea shoots from the Market. I soaked the mushrooms in hot water for a good twenty minutes; they add great taste to the pot. Check it out - I've been toasting my rice as a matter of course, but I didn't think of toasting other grains. The recipe made plenty, and it's creamy and both hearty and light. It'll go well with my pot beans and roasted asparagus for a dog's lunch tomorrow!