Barley Pilaf with Mushrooms

1/4 C olive oil
1 - small onion, chopped
1 - small carrot, chopped
1 - stalk celery, chopped
1 C pearl barley
8 oz. white button mushrooms, quartered
3 3/4 C vegetable stock
0 - salt and pepper to taste
1/4 C chopped fresh parsley
1/4 C diced pimiento

Preheat the oven to 350° F. Lightly oil a 2-quart baking dish with a lid and set aside.

In a large nonstick skillet, heat the oil over medium heat. Add the onion, carrots, and celery and cook, stirring, for 2 minutes. Add the mushrooms and cook, stirring, for 2 minutes. Remove from the heat and stir in 1 1/2 cups of the broth. Season with salt and pepper. Transfer contents to the prepared dish.

Cover the dish and bake for 30 minutes. Stir in another 1 1/2 cups of broth and bake, covered, for 30 minutes more. Stir in the remaining broth and, if using, the parsley and/or pimiento. Bake, uncovered, for 20-30 minutes, or until most of the liquid has been absorbed by the barley but the mixture is creamy.

From Mediterranean Vegan Kitchen