In large saucepan, sauté celery, onion and garlic in oil over medium heat 3 to 4 minutes or until onion is tender. Add parsley, sage, salt and pepper; mix well. Stir in barley, mushrooms and carrot; mix well. Cook about 3 minutes or until heated through. Serve warm.

In 3-quart microwaveable bowl, combine oil, celery and garlic. Microwave at HIGH about 1 minute 30 seconds or until tender. Add remaining ingredients; mix well. Microwave at HIGH about 4 minutes or until heated through. Stir before serving.

For extra convenience, cook barley ahead of time. Freeze; thaw as package directs.