Barley and Mushroom Salad
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.