Add the remaining ½ tablespoon of olive oil to the pan. Now add the barley, coating it completely with the mixture in the pan. Allow the barley to toast for a couple of minutes, then add the wine and stir. When nearly all of the wine has been absorbed by the barley, add 1 cup of the vegetable stock and let it cook over a slow simmer. The remaining stock should be added only in half- cup increments, only when the liquid appears to have been absorbed by the barley. You will need to keep stirring to avoid the grains from getting stuck to the pan.