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Heat oil in pan over medium heat. Sauté the shallots, garlic,
and mushrooms until softened, 3-4 min
Place mushroom mixture into slow cooker. Add barley, water,
salt, pepper, rosemary, and parsley. Stir.
Cover and cook on low for 8-9 hours or on high for 4 hours.
Stir in Parmesan cheese and serve
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