1. Heat oil in a shallow 3qt saucepan over medium heat. Add
onion, carrot, celery, and garlic. Cook, stirring occasionally, for 5
minutes, or until vegetables are tender. Pour in wine and cook,
stirring constantly until liquid is absorbed. Add barley and stir well.
Pour in 2c. broth and bring to a boil. Reduce heat to medium-low
and simmer until liquid is absorbed, stirring frequently, about 10
minutes. Add thyme and 1 1/2 c. broth. Turn up heat and bring to
a boil, then reduce heat to low. Simmer for 10 minutes, stirring
occasionally until barley is tender but still al dente.