Barley-Mushroom Casserole

2 tablespoons vegetable oil 4 green onions, coarsely chopped 4 ounces mushrooms (12 medium), trimmed and sliced

3/4 cup quick cooking barley 1-3/4 cup chicken broth 1/4 teaspoon thyme 1/2 teaspoon black pepper 2 green onions, thinly sliced.

Directions:
In a 2-quart saucepan, saute coarsely chopped green onions and mushrooms until golden brown (5 to 7 minutes). Add barley, broth, thyme, and pepper. Bring to a boil over high heat. Reduce the heat to low, cover and simmer for about ten minutes or until barley is tender, stirring occasionally. Stir in thinly sliced green onions and let stand covered for five minutes before serving.