3 tbsp. butter
1 lb. mushrooms, sliced
1 sm. onion, chopped
4 c. (1 lb.) broccoli flowerets
Water
2 tbsp. grated Parmesan cheese
1 1/2 c. regular strength beef or chicken broth
1/2 c. barley, rinsed

In 10 to 12 inch fry pan over medium heat, melt butter. Add mushrooms and onion and cook, stirring occasionally, until liquid evaporates and vegetables are light golden, about 20 minutes.

Add broth and barley. Heat to boiling, then reduce and simmer; cover and cook until tender, about 30 minutes. Spread broccoli evenly over barley. Add 1/4 cup water if needed. Cover and cook until broccoli is tender, about 10 minutes. Remove cover and cook until liquid evaporates. Remove to platter and sprinkle with cheese if desired.