1/2 cup onions, diced
1 cup button mushrooms, halved
2 cloves garlic, finely sliced
1 teaspoon sesame oil
1 teaspoon shoyu
2 cups cooked barley
To cook barley use 1 cup to every 1+1/2 cups of water. Cook for 20-30 minutes on a low heat.
Sauté onions, mushrooms and garlic in sesame oil for 3 minutes then add shoyu and sauté for a further 2 minutes
Add mixture to barley and serve hot or cold.