Barley & Spinach Salad

By maredan

Best served warm, this salad features barley, spinach, mushrooms, shallots and basil. This dish works well as a light meal or side dish with dinner. Tastes great and is good for you.

Ingredients

• 1 cup pearl barley (7 1/2-ounces)
• 3 cups chicken stock
• 4 thyme sprigs
• 2 garlic cloves, minced
• Salt
• 2 tablespoons extra-virgin olive oil
• 10 ounces cremini mushrooms, quartered (4-cups)
• Freshly ground pepper
• 2 shallots, thinly sliced
• 7 ounces baby spinach (8-cups)
• 1/4 cup basil leaves, torn
• 3 tablespoons mint, chopped
• 1/4 cup sherry vinegar
• 1 tablespoon fresh lemon juice
• 2 tablespoons light brown sugar
• 1 cup grape tomatoes, halved
• 7 ounces firm tofu, drained and crumbled

Details

Servings 6
Preparation time 10mins
Cooking time 50mins

Preparation

Step 1

In a medium saucepan, combine the barley, stock, thyme and half of the garlic. Add a generous pinch of salt and bring to a boil. Cover and cook over moderately low heat until the barley is tender, 25 minutes. Discard the thyme. Drain the barley and transfer to a large bowl; cover and keep warm.

Meanwhile, in a large skillet, heat 1 tablespoon of the oil. Add the mushrooms, season with salt and pepper and cook over high heat, stirring, until lightly browned, 5 minutes. Add the shallots and cook, stirring, until softened, 3 minutes longer. Scrape the mushrooms into the barley and toss. Add the spinach, basil and mint, but do not stir.

Heat the remaining 1 tablespoon of oil in the skillet. Add the remaining garlic and cook over moderate heat until softened. Add the vinegar, lemon juice and brown sugar and bring to a boil. Cook until slightly thickened, 1 minute. Add the tomatoes and cook until heated through. Stir in the tofu and season with salt and pepper. Scrape the dressing over the salad and toss. Serve warm.