Directions:
- For vinaigrette, whisk together vinegar, honey and mustard in a small bowl. Gradually whisk in 3 tablespoons oil in a slow steady stream. Add salt and pepper to taste. Set aside.
- Brush onion with additional oil. Place on a small baking sheet. Roast at 350° for 30 minutes or until tender. Allow to cool slightly. Chop coarsely; set aside.
- Meanwhile, bring broth to a boil in a Dutch oven. Add barley. Reduce heat; cover and simmer 35-40 minuets or until tender. Drain any excess liquid. Spread barley on a baking sheet and allow to cool.
- In a skillet, saute mushrooms in remaining 1 tablespoon oil until tender. In a bowl, combine mushrooms, onion, barley, parsley, salt and reserved vinaigrette. Toss well to mix. Serve at room temperature. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.97 Kcal (762 kJ) | ||
| Calories from fat | 81.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.01g | 14% | |
|---|---|---|---|
| Cholesterol | 0.82mg | 0% | |
| Sodium | 726.19mg | 30% | |
| Potassium | 270.91mg | 6% | |
| Total Carbs | 22.64g | 8% | |
| Sugars | 3.02g | 12% | |
| Dietary Fiber | 4.08g | 16% | |
| Protein | 3.96g | 8% | |
| Vitamin C | 7mg | 12% | |
| Iron | 1.7mg | 9% | |
| Calcium | 23.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 138.99 Kcal (582 kJ) | ||
| Calories from fat | 61.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.88g | 14% | |
|---|---|---|---|
| Cholesterol | 0.63mg | 0% | |
| Sodium | 554.66mg | 30% | |
| Potassium | 206.92mg | 6% | |
| Total Carbs | 17.29g | 8% | |
| Sugars | 2.3g | 12% | |
| Dietary Fiber | 3.12g | 16% | |
| Protein | 3.02g | 8% | |
| Vitamin C | 5.3mg | 12% | |
| Iron | 1.3mg | 9% | |
| Calcium | 18.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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