Vegetable Barley

A great side dish that works well with the Halibut. The recipe uses a
vegetarian stock but if you want to add a little richer flavor, you may
want to substitute chicken stock.

1 cup uncooked pearled barley
4 cups of vegetable stock or chicken stock
1 tablespoon canola oil
1 shallot, chopped fine
1 yellow squash, diced
1/2 cup mushrooms, diced
1 carrot, peeled and diced
1 tablespoon soy sauce
Salt & pepper to taste

In a large saucepan, bring the stock to boil. Add the barley, reduce heat
and simmer until the barley is cooked, about 25 minutes. Remember to stir
the pot every once in a while. In a small sauti pan, heat the oil over
medium-high heat. Add the shallot, squash, mushrooms, and carrot. Sauti
for 6 minutes until the vegetables are lightly brown and just tender. Add
the vegetables to the cooked barley and gently mix together. Season with
soy sauce and salt and pepper to taste. Serve with halibut and asparagus.