Barley and Wild Rice Pilaf

This turned out just fine, though I deviated a bit from the recipe. Because I was using the non-pearled Ethiopian barley that never softened up the last time I cooked it, I soaked it for a couple of hours and boiled it for about an hour this time. That seemed to work. I used a cup of barley and a cup of wild rice for this dish. I sauteed the onion and the wild rice together and then added the precooked barley, the broth, a handful of dried cranberries, and a few crumbled shiitakes. I didn't get the timing right on the wild rice and it took a lot longer to cook than I expected, but it was all right in the end.