4 teaspoons olive oil
1 medium onion, chopped
1 cup quick-cooking barley
14.5 ounces chicken or vegetable broth
1/4 teaspoon salt
8 ounces sliced mushrooms
1 diced medium red bell pepper
1 minced garlic clove
1/4 cup fresh chopped dill
1 tablespoon balsamic vinegar or lemon juice
1/4 teaspoon black pepper

Heat 2 teaspoons oil in saucepan over medium heat till hot. Add onion. Cook and stir 2-4 minutes till tender. Add barley and stir 1 minute longer. Add broth and salt and bring to boil. Reduce heat to low, cover and simmer 15-18 minutes till barley is tender and liquid is absorbed. Heat remaining oil in skillet over medium heat till hot. Add mushrooms, bell pepper and garlic. Cook and stir 3-5 minutes till tender. When barley is tender, add vegetables and remaining ingredients. Stir gently to mix.