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Mushroom & Barley Salad

by on December 3, 2014

MUSHROOM & BARLEY SALAD 

Recipe courtesy of Country Living, Picnics and porch suppers.

My family eats a meatless meal at least once a week and this is a favorite.

Ingredients on my counter

Ingredients on my counter

2 ½ cups water

¾ cup pearl barley (rinse under cool water)

1 tablespoon plus 1 teaspoon fresh thyme leaves

¼ tsp salt

2 TB olive oil

1 clove garlic, finely chopped

2 ounces shiitake mushrooms, stemmed and sliced ( I used dehydrated soaked in warm water for twenty minutes)

½ tsp finely grated lemon rind

1/8 tsp ground black pepper

6 ounces assorted cultivated wild mushrooms (oyster, chanterelle, your choice) stemmed.

½ cup yellow whole-kernal corn

 

LEMON-THYME DRESSING

1/3 cup olive oil

¼ cup white-wine vinegar

1 small clove garlic

2 TB fresh lemon juice

1 tsp fresh thyme leaves

1/8 tsp salt

***

6 cups mixed salad greens

12 cherry tomatoes, halved.

Completed salad

Completed salad

Prepare the mushrooms & barley salad: (Rinse dry barley) In boiling water heat barley, 1 teaspoon thyme, and salt. Cook, tightly covered for 45 minutes. The liquid should be absorbed into the barley. Set aside to cool.

In a large skillet, heat oil over medium-high heat. Add garlic and sauté. Do not burn. Add shiitake mushrooms, remaining 1 TB thyme, lemon rind, pepper and cook stirring occasionally until mushrooms soften—5 minutes.

Add the other assorted mushrooms until they are tender.  Set aside.

Add corn to the now empty skillet for 1 to 2 minutes then transfer to the bowel with the barley.

Prepare dressing. Assemble greens, barley mixture, tossing in tomatoes then mix in dressing.

Enjoy.

I hope you try it. It’s quite filling.

Cora Blu

 

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