Russian Barley Plov

Sort through the mushrooms, wash them by submerging in salted water, rinse with cold water, and slice.

Coarsely grate or julienne the carrots, and finely chop the onion. Sauté the onion in vegetable oil until translucent, then add the carrots and cook until tender. Sauté the mushrooms separately, seasoning with salt and pepper to taste.

Pick through the barley, rinse thoroughly in several changes of water until the water runs clear, and toast in a dry skillet. Pour boiling water over it and let it swell. Drain the water, add the barley to boiling water, bring to a boil, season with salt, and simmer over low heat until done. Drain any excess water if it hasn't all been absorbed.

Pour a little vegetable oil into a heavy-bottomed pot, add the barley, vegetable sauté, and mushrooms, and mix well. Place the pot on a heat diffuser over the lowest flame, cover with a lid, and simmer for 30 minutes.