1 cup barley or brown rice

1 quart water

Salt to taste

1 generous bunch Swiss chard or rainbow chard

2 tablespoons extra virgin olive oil, or 1 tablespoon extra virgin olive oil and 1 tablespoon lemon- or mushroom-scented olive oil

1 pound mushrooms, trimmed and cut in thick slices

2 garlic cloves, minced

1 teaspoon roughly chopped fresh thyme leaves

Freshly ground pepper

1/2 cup barley water