Barley- Mushroom Ragout

Prep :  20 minutes   Cook : 80 minutes   Makes 4 servings

1/2            ounce dried porcini mushrooms
1               cup boiling water
4               teaspoons olive oil
1               large yellow onion , finely chopped
4               cloves  garlic , minced
1               tablespoon  minced fresh ginger
1               carrot  , peeled , quartered  and thinly sliced
1               sweet  red pepper  , cored , seeded and chopped
6              ounces  shiitake mushrooms , stemmed , wiped clean  and thinly sliced
6               ounces  button mushrooms  , stemmed , wiped clean and thinly sliced
1/2            cup chopped canned tomatoes
1/3            cup medium pearl barley
1               cup vegetable broth or canned reduced-sodium vegetable broth
1/2            teaspoon salt
1/4            teaspoon dried rosemary , crumble

1 .        Place dried porcini mushrooms  in a small bowl  and pour in boiling water  . Let stand until softened  --- about 40 minutes . Drain  mushrooms  , reserving  liquid  and coarsely chop. Strain liquid  and set aside .
2 .         Meanwhile , in a heavy  saucepan  over moderate heat  --- heat oil  1 minute . Add onion  , garlic and ginger  and cook  , stirring  frequently , about 7 minutes  . Stir  in carrot  and red pepper and cook , stirring occasionally until tender  --- about 5 minutes .
3 .          Add the reserved mushrooms  , 2 tablespoons  of mushroom liquid  and shiitake and button mushrooms  and cook  , stirring frequently  until tender -- about 5 minutes  . Stir in tomatoes and barley .
4 .          Add the remaining mushroom liquid  , broth , salt and rosemary and bring to a boil . Reduce the heat  to moderately low  , cover  and simmer  until barley is tender  --- about 45 ninutes .