2 cups cooked barley (about 2/3 cup raw, cooked according to package instructions)
3/4 pounds crimini or white mushrooms, wiped clean, trimmed and quartered
2 teaspoons cornstarch
2 Tablespoons chopped fresh dill or 2 teaspoons dried dill
Salt and freshly ground black pepper to taste
Chopped toasted pecans for garnish
Heat oil in a large heavy pot over medium-high heat. When hot, stir in onions and sauté until brown about 3 minutes. Add carrots, zucchini, squash and cauliflower. Partially cover pot, adjust heat to medium and continue cooking for about 5 minutes, stirring occasionally.
Pour in white wine, bring to a boil and cook for 1 minute. Add stock, half-and-half, mustard, chutney and curry paste. Stir in barley and mushrooms. Cover and simmer until vegetables are just tender, about 8 minutes.
Remove about 1/2 cup of the liquid. Stir cornstarch into the liquid and return liquid to pot and blend well. Stir in dill and continue cooking gently for a few minutes until sauce has thickened. Season with salt and pepper. Serve topped with pecans.