Barley and Mushroom Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 tablespoon white wine vinegar |
1 teaspoon honey |
1 teaspoon spicy brown mustard |
4 tablespoons olive oil, divided |
salt and pepper to taste |
1/2 small red onion |
additional olive oil |
2-2/3 cups vegetable broth |
2/3 cup pearl barley |
4 ounces fresh shiitake mushrooms, sliced |
1/2 cup minced fresh parsley |
1 teaspoon salt |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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