In a large saucepan, heat oil over medium high heat. Add mushrooms, saute 2 minutes. Stir in barley, coating well with oil, and carrots. Add stock, bring to boil. Reduce heat, cover and simmer 35 to 40 minutes, until barley is tender and almost all liquid absorbed. Stir in butter until melted. Heat jelly in skillet over medium heat. Add kielbasa pieces. Cook, stirring frequently until well glazed and lightly browned and crispy, about 8 minutes.
To serve, spoon barley mixture onto plates, top with kielbasa.
Sprinkle with parsley.
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