Baked Barley and Mushrooms
Preheat oven to 350 degrees. Soak the tomatoes in warm water for around 10 minutes.
Heat the oil in a skillet over medium heat. Stir in the carrots and shallots, cook 5 minutes. Stir in the mushrooms and thyme, cook 8 minutes or until the mushrooms are tender.
Move skillet mixture into an 8 inch square baking dish. Stir in the broth, barley, tomatoes, salt, and pepper. Cover with foil, and bake for 1 hour. Sprinkle with the cheese, and return to the oven for 10 minutes.
Note: Works well as a side dish with chicken, and as stuffing for a stuffed chicken breast.