Step 1

Combine water, rice, chicken broth, thyme, salt, marjoram and pepper in 3-quart saucepan. Cook over medium-high heat, 7-10 minutes, until mixture comes to a full boil. Reduce heat to low. Cover; cook 15 minutes. Add barley; continue cooking, 40-45 minutes, until water is absorbed and rice and barley are tender.

Step 2

Melt butter in 10-inch skillet until sizzling; add carrot. Cook over medium-high heat, stirring occasionally, 2 minutes. Add mushrooms, celery and onion. Continue cooking, stirring occasionally, 2-3 minutes, until celery is crisply tender. Stir carrot mixture into rice mixture.