Mushroom Barley Risotto

- 2 Tbsp canola oil (30 mL)
- 1 small onion, finely chopped (1)
- 1 garlic clove, minced (1)
- 1 cup pearl barley (250 mL)
- 2 tsp chopped fresh thyme (10 mL)
- 1 bay leaf (1)
- 4 cups sodium-reduced beef broth, divided (1 L)
- 1 cup chopped mushrooms (250 mL)
1. Heat a large non-stick skillet over medium heat. Add canola oil. Add onion and garlic and sauté until softened, about 4-5 minutes.
2. Add barley, thyme, bay leaf and 2 cups (500 mL) beef broth. Bring mixture to a boil, reduce heat to medium-low and simmer until most of the liquid has been absorbed, about 4-5 minutes. Stir frequently.
3. Add remaining broth, one-half cup at a time and allow mixture to simmer and the broth to be absorbed before adding more broth.
4. Stir frequently. Add mushrooms and simmer mixture until the barley is tender, about 25-30 minutes.