Warm Mushroom & Grain Salad

Warm Mushroom & Grain Salad

Published on February 11, 2021 | In By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

SUBSTITUTIONS & TIPS
Omit the garlic if not tolerated well. Dried mushrooms add a big punch of flavour, but they are optional. You can cook the barley in vegetable broth. You can swap the barley for another nutty grain, e.g. farro. Cilantro, basil, thyme can replace parsley.

This warm salad is both refreshing and comforting and can be used as a side dish or a main meal. To make it a meal (3 servings instead of 4), add 1 cup of cooked chickpeas.

Ingredients

  • Salad
  • 2 TBSP DRIED MUSHROOMS (e.g. porcini, shitake)
  • 1/2 CUP BARLEY, dry
  • 1 TBSP OLIVE OIL
  • 2 CUPS MIXED MUSHROOMS, quartered
  • Dressing
  • 1/2 CUP PARSLEY, finely chopped
  • 1 CLOVE GARLIC, minced
  • 2 TBSP OLIVE OIL
  • 2 TBSP LEMON JUICE
  • 1/2 TSP SEA SALT AND BLACK PEPPER

Nutrition Info

Instructions

  1. In a small bowl, pour two cups of boiling water over dried mushrooms and let steep for 5 minutes.
  2. Drain dark mushroom liquid into a medium pot. Bring to a boil and add barley. Lower heat to medium and simmer for about 40 minutes or until tender. Add more water if needed. Drain cooked barley and set aside.
  3. In a large sauté pan over medium high heat, add 1 tbsp of olive oil. When the oil begins to shimmer, add mushrooms, being careful not to crowd in the pan. Cook until they have reduced in size and are slightly caramelized. Remove pan from the heat, add the cooked barley and stir to combine.
  4. In a separate bowl, mix the ingredients for the dressing.
  5. Add dressing to your salad, toss well and serve.
  • Servings : 4
  • Course :
  • Recipe Type :
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