Stick-to-the-Ribs Barley and Currant Cakes

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6 tablespoons olive oil, divided

1 tablespoon garlic

2 shallots, minced

2 sprigs thyme

1 cup barley

1 quart chicken stock

1/2 cup currants

3 tablespoons freshly chopped parsley leaves

4 tablespoons whole wheat flour

1 egg, beaten