crockpot mushroom barley risotto

1/4 cup dried mushrooms
1 cup boiling water
1/3 of a large onion (diced small)
1 large garlic clove (minced)
1 1/4 cups barley
2 cups cremini mushrooms (can probably increase to 2.5 or 3 cups) diced
2 3/4 cups water (or sub some sort of broth)
1 tsp salt
1/2 tsp dried thyme
1/2 cup grated parmesan

Reconstitute dried mushrooms in boiling water while prepping everything else.  Saute onion in olive oil a few mins to soften, add garlic and saute until fragrant.  Add barley to pan and stir to coat barley with the oil and toast a couple minutes while chopping mushrooms.  Add everything except parmesan to the crockpot (including add the reconstituting water for mushrooms) and set to 'high' for 2 hrs.  (It was actually done in 1.5 hrs and I turned it to 'low' for 30 mins and then 'warm' until ready to eat).  Stir in parmesan before serving.

Adapted from http://fatfreevegan.com/blog/2010/03/20/wild-mushroom-risotto/