Pilaf of Barley, Mushrooms and Peas

2 tablespoons olive oil
1 medium onion, chopped
1/2 teaspoon dried thyme
2/3 pound mushrooms, sliced
Salt, freshly ground pepper
2/3 cup pearl barley
1 cup chicken stock
1 cup tiny frozen peas

Heat oil in heavy medium saucepan over medium-low heat. Add onion and thyme and cook, stirring occasionally until onion is soft, about 8 minutes. Add mushrooms and cook until they begin to soften, stirring frequently, 5 minutes. Add barley and stir 2 minutes. Add stock, salt and pepper and bring to a boil. Reduce heat to low, cover and cook until barley is almost tender, 50 minutes.

Serves 4