In a large sauté pan, heat the olive oil over medium heat. Add onions, mushrooms, and garlic and cook for about 10 minutes, stirring frequently.

In a medium glass or ceramic bowl, stir together vegetable broth, yoghurt, maple syrup, lemon zest, rosemary, salt, and pepper.

Spray a large baking dish with non-stick cooking spray. Spread barley evenly on the bottom of the baking dish. Pour yoghurt mixture over the barley.

In a large mixing bowl, combine the mushroom mixture and the diced peppers. Spoon evenly over the yoghurt mixture.

Bake uncovered at 350°F for 60 minutes, or until the liquid has been absorbed and the barley is tender. Stir before serving.

Makes 8 servings.

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