Hearty Mushroom Barley Salad

[Guest guest]

This salad is the perfect brown bagger. The barley is very filling

and won't leave you hungry after an hour. It's also a great source

of protein and fiber. The mushrooms give it a great earthy taste,

and when combined with the flavorful vinaigrette, makes a powerful

combination. It is also fairly simple to make and packs easily into

your lunch bag. View a picture of the finished recipe at

www.28cooks.com

 

Hearty Mushroom Barley Salad

 

1 cup hulled barley

2 1/2 cups water

1/4 tsp salt

2 tbsp olive oil

1/2 c chopped onion

2 c fresh mushrooms, coarsely chopped (I used Baby Bellas)

3 cloves garlic, minced

1 1/2 tsp italian seasoning

1/4 tsp fennel seed, crushed

2 tbsp flat-leaf parsley, minced

3 tbsp fresh lemon juice

1 tbsp olive oil

1 tbsp balsamic vinegar

Salt and pepper to taste

 

In a small saucepan, combine barley, water, and salt. Bring to a

boil, lower heat, and simmer for 45 minutes, or until barley is

tender. Meanwhile, in large skillet, heat olive oil. Add onion, and

saute 1 minute. Add mushrooms and garlic, and saute 3 minutes. Add

italian seasoning and fennel seed, and saute until onions are

translucent and mushrooms are tender. Remove from heat and place

into large bowl. When barley is tender, drain off any remaining

liquid and add to bowl. Mix together well. Stir in fresh parsley. In

a small bowl, whisk together lemon juice, oil, and balsamic vinegar.

Pour over barley mixture and combine well. Season to taste with salt

and pepper. Serve warm or chilled.

 

Enjoy!

Christiane