BARLEY AND MUSHROOM SALAD

 

  • Cooking Time: 30–45
  • Servings: 10–12
  • Preparation Time: 10

Ingredients

  • 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

Directions

  • 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.

Notes

Author Credit: Chris Gearin

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