4 tsp. vegetable oil
1 med. onion, chopped
1 med. carrot, finely chopped
1/2 sm. red bell pepper, chopped
1 garlic clove, finely minced
1/2 lb. mushrooms, coarsely sliced
1 c. pearl barley
1 3/4 c. beef stock
2 tbsp. minced parsley
3 tbsp. minced fresh dill
2 tbsp. fresh lemon juice
Salt and pepper to taste

In a 10 inch saute pan, heat oil over medium heat. Add onion, carrot, pepper and garlic. Saute for 3 minutes. Add mushrooms, saute and toss for 3 minutes. Add barley and continue cooking until lightly browned, about 5 minutes. Add 1 cup of stock, cover and simmer over medium-low heat for 15 minutes. Add the remaining stock and continue simmering until the liquid is absorbed, about 10 minutes longer, stirring now and then. Stir in the parsley, dill and lemon juice and check the seasoning. Serve hot.