Barley with spicy sausage and mushrooms

This is what I made the third time I cooked barley. After my intial success with the barley caprese, I got a bit cheeky and served it very simply, just seasoned with salt, pepper and a little olive oil. That didn't go down well with all the diners at my table so the next time I reached for my bag of barley, I also made sure I had some spicy sausages and mushrooms at hand to counterbalance the health food aspect of the grains. I'm a bit clever that way, don't you think?

Barley with spicy sausage and mushrooms (serves 2)

• 120g barley
• 1 spicy sausage, meat removed from casings
  
• 150g mushrooms (possibly mixed)
  
• 1 onion, finely chopped
• 1 bunch flat-leaf parsley, chopped
• 0.5 tablespoon olive oil
• 1 teaspoon aged balsamic vinegar
  
• salt and pepper

Cook the barley until soft. In the meantime, fry the onion in the olive oil over a moderate heat. Roll the sausage meat into little balls and add to the onions. Turn the heat up a little bit and fry for a couple of minutes. Cut the cleaned mushrooms in halves or quarters depending on their size and add them to the frying pan. Fry until most of the liquid they will release has evaporated. Add the parsley, balsamic vinegar and season with salt and pepper. Mix into the barley and serve.