Barley and Mushroom Salad
Servings
8 Servings
Ingredients
- Vinaigrette
- 1 Tablespoon white wine vinegar
- 1 teaspoon honey
- 1 teaspoon brown mustard
- 3 tablespoons olive oil
- Salt and pepper
- 1/2 red onion
- olive oil
- 2 2/3 cups vegetable broth
- 2/3 cup pearl barley
- 4 ounces raw shiitake mushrooms sliced
- 1/2 cup chopped fresh parsley
- 1 teaspoon salt
Instructions
Preparation
- 1 For Vinaigrette: Whisk together vinegar, honey and mustard. Slowly add oil while whisking, until emulsified. Add salt and pepper to taste.2 Preheat oven to 350°F. Peel onion half and coat with oil. Place on baking sheet and roast until tender, about 30 minutes. Chop coarsely.3 In a medium pot, bring broth to a boil and add barley. Reduce heat and simmer, covered, until barley is tender (35 to 40 minutes). Drain any excess liquid; spread barley on a baking sheet to cool.4 In a sauté pan over medium heat, cook mushrooms with 1 tablespoon of oil until tender. Mix sautéed mushrooms into cooled barley, along with onion, parsley, salt and Vinaigrette. Adjust seasoning as desired.
- Source: Photo and Recipe Courtesy of Mushroom Council and Mushroominfo.com
Need to make this recipe gluten free…think quinoa or millet would work instead of the barley? Or since this really is a riff on barley-mushroom soup, don’t tamper with it (& keep it as is)? TIA