Toast the pearl barley in a large, dry skillet over medium heat for 3 minutes until nutty. Remove from skillet and set aside. Toast the pine nuts, remove & set aside. (NOTE: Don't step away when toasting; they'll go from toasted to burnt VERY quickly. And be sure to remove from the pan when done so they don't continue cooking from the pan's heat,)

Heat 2 tablespoons of the butter or oil in the large skillet, and sauté the onions for 3 minutes until soft. Add the mushrooms and cook for 5 to 7 minutes until browned and liquids evaporate.

Stir in the garlic, thyme, and toasted barley. Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes until the barley is tender and liquid is absorbed.

Remove from heat, stir in the toasted pine nuts and Parmesan cheese, cover, and let rest for 5 minutes before serving.