Braised Barley and Vegetables

This barley dish is a Russian recipe and a great meal for cold days.

Put the barley in a measuring cup and add water to reach the 2 1/2 c mark. Let soak in a cool place for at least 4 hours or, preferably overnight.
Heat the oil in a large pan and saute the onion for 5 minutes. Add the sliced celery and carrots and cook for 3 to 4 minutes, or until the onion is starting to brown.
Add the barley and its soaking liquid to the pan. Then add the rutabaga or turnip, potato and stock to the barley. Season with salt and pepper. Bring to a boil, then reduce the heat and cover the pan.
Simmer for 40 minutes, or until most of the stock has been absorbed and the barley is tender. Stir occasionally toward the end of cooking to prevent the barley from sticking to the base of the pan. Serve, garnished with celery leaves.