Menu Enter a recipe name, ingredient, keyword...

Barley and Mushrooms salad with English Peas

By

We all love barley and mushrooms in soup, so why not use this popular combination in a salad? Toasting the barley in a dry pan before adding water helps to deepen the flavor.

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 1 cup pearl barley
  • 3 cups chicken stock, vegetable stock or water
  • 3/4 teaspoon kosher salt
  • 1 recipe walnut vinaigrette
  • 6 ounces white or cremini mushrooms, thinly sliced
  • 1/4 cup chopped fresh parsley, or a mixture of parsley and other herbs (such as chives, dill, tarragon or marjoram)
  • 2 to 4 leaves fresh sage, cut in very thin slivers
  • 1 cup shelled English peas, uncooked or steamed for five minutes (to taste)
  • 1 cup shredded radicchio
  • 1 ounce shaved Parmesan

Details

Servings 4

Preparation

Step 1

1. Heat a medium saucepan over medium-high heat, and add the barley. Stir in the pan until the barley begins to smell toasty, about five minutes. Add the stock (or water) and salt, and bring to a boil. Reduce the heat to low, cover and simmer 40 minutes, until the barley is tender. If all of the liquid has not been absorbed, drain.

2. While the barley is simmering, make the vinaigrette.

3. Place the mushrooms in a salad bowl, and toss with 2 tablespoons of the dressing.

4. When the barley is ready, add to the salad bowl and toss with the mushrooms and remaining dressing. Add the herbs, peas and radicchio. Serve warm or room temperature, garnishing each serving with shaved Parmesan.

You'll also love

Review this recipe

Chicken Marsala Potato Pikelets with Mushroom "Caviar"