Mushroom Barley Salad
Spring is here and summer is fast approaching. Try this hearty whole grain salad as an easy side for any meal. When picking your barley, be sure to do you part for the environment and choose organic.
A study published in the Journal of Cleaner Production compared life-cycle analyses of organic and conventional barley. Researchers found that organic barley was the more environmentally friendly but not the most efficient.
1 cup of pearl Barley
- 4 cups low sodium beef broth or vegetable broth
- 1 medium onion, thinly sliced
- 1 cup of sliced oyster mushrooms
- 1 cup of sliced shitake mushrooms
- 5 Tbsp. butter
- 1 clove of garlic
- ½ cup of fresh parsley
- 2 Tbsp. red wine vinegar
- salt and fresh ground pepper to taste
In a medium pot, combine the broth and barley and bring to a boil. Reduce heat to medium and boil for 20 minutes or until tender. Drain the barley and set aside.
In a medium frying pan, combine 2 Tbsp. of the butter with the mushrooms and the onions. Cook on medium heat until the onions are soft and beginning to brown. Remove from heat and set aside.
In a small saucepan, combine the remaining 3 Tbsp. butter and garlic, and cook until the garlic is fragrant – 2 to 3 minutes. Remove from heat and add the red wine vinegar and parsley.
In a large serving bowl, combine the barley, mushroom and onion mixture, and the garlic butter mixture. Toss until well mixed. Add salt and pepper to taste.