More Great Recipes: Egg-Free | Gluten-Free | Grain | High Calcium

Barley and Mushroom Salad

User Avatar
Member since 2014

Serves 10–12 | Prep Time 10 | Cook Time 30–45


2 cups barley
1 quart vegetable stock
1 lb fresh baby spinach leaves
½ cup olive oil
2 lbs fresh button mushrooms, quartered
1 tbsp garlic, chopped
2 pints cherry tomatoes, sliced in half
Salt and pepper

Place barley in saucepan and cover with vegetable stock.

Bring to a boil for 25–30 minutes until barley gets soft.

Drain and rinse barley in cold water and reserve in large bowl.

Cover barley in bowl with the fresh spinach leaves.

Heat sauté pan with the olive oil in it.

As oil begins to smoke, put in the quartered mushrooms and garlic.

Sauté at high heat until mushrooms sear slightly.

As mushrooms begin to brown, add the halved cherry tomatoes.

Let this mixture cook 7–12 minutes depending on how soft you want the tomatoes.

When tomatoes are done, pour the entire mixture over the barley and spinach leaves and toss.

The hot oil will wilt the spinach.

Salt and pepper to taste.

Serve as side salad.

Pairs Well With


Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana