* Cook 1 cup quick-cooking barley according to package directions, omitting salt and fat. Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Add 1 cup chopped onion and 1 (8-ounce) package presliced mushrooms; sauté 4 minutes. Stir in 2 minced garlic cloves; sauté 1 minute. Add 1/4 cup dry sherry; cook until liquid almost evaporates. Stir in barley; cook 2 minutes or until thoroughly heated. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.