HealthNotes

Barley and Mushroom Salad

• From: Mushroom Council

Ingredients

• Vinaigrette1 Tbs white wine vinegar

• 1 tsp honey

• 1 tsp brown mustard

• 3 Tbs olive oil

• salt and pepper

• 1/2 red onion

• olive oil

• 2 2/3 cups vegetable broth

• 2/3 cup pearl barley

• 4 oz raw shiitake mushrooms, sliced

• 1/2 cup chopped fresh parsley

• 1 tsp salt

Fiber-rich barley, instead of lettuce, is the base for this salad that combines the mellow flavor of roasted red onion with hearty shiitake mushrooms.

Directions

• For vinaigrette, whisk together vinegar, honey and mustard. Slowly add oil while whisking, until emulsified. Add salt and pepper to taste.
• Preheat oven to 350° F. Peel onion half and coat with oil. Place on baking sheet and roast until tender, about 30 minutes. Chop coarsely.
• In a medium pot, bring broth to a boil and add barley. Reduce heat and simmer, covered, until barley is tender (35 to 40 minutes). Drain any excess liquid; spread barley on a baking sheet to cool.
• In a sauté pan over medium heat, cook mushrooms with 1 tablespoon of oil until tender. Mix sautéed mushrooms into cooled barley, along with onion, parsley, salt and vinaigrette. Adjust seasoning as desired.