On the stovetop, heat coconut oil in a large, flat bottom pan or wok.
Toss in onions and mushrooms. Saute for 5 minutes or until onions are translucent.
Add drained barley, broth/stock, yam, garlic and black pepper. Let simmer gently for approx. 45 minutes or until barley is cooked/soft. (Tip: soaking your barley overnight in water can speed up the cooking process to 15-20 minutes)
Stir in the chopped kale near the end of the cooking time.
Once barley is soft and most of the liquid is absorbed, turn off the stove. Stir once and let sit for 15 minutes.
Divide equally and sprinkle with chopped cashews.