* OR 2 1/2 teaspoons chili powder plus 1/2 teaspoon ground chipotle chile
Bring 4 cups of water to boil in a large saucepot. Add barley, turn heat down
and simmer 30 – 40 minutes or until cooked through. Drain any excess liquid; partially
cover to keep warm.
Meanwhile, heat olive oil in a large saucepan over medium heat. Add onion and
garlic; cook 2 minutes. Add mushrooms, seasonings, salt and black pepper; continue
to cook 4 – 5 minutes. Stir in peppers and chiles; cook for an additional 3 – 4
minutes or until vegetables are tender.
Stir in all remaining ingredients except barley. Bring to a boil. Reduce heat;
cover and simmer for 20 – 25 minutes or until flavors are melded, stirring after
15 minutes to prevent sticking.
Add cooked barley and continue to cook 10 minutes.