Barley & Mushroom Salad

Barley & Mushroom Salad

◷ Prep Time 10 min

⌕ Cook Time 30 min

◷ Total Time 40 min

♟ Serves 4 people

Ingredients

• 1 Tbl white wine vinegar
• 1 tsp honey
• 1 tsp brown mustard
• 3 Tbl olive oil
• Salt & pepper
• 1/2 red onion olive oil
• 2 2/3 cups vegetable stock
• 2/3 cup pearl barley
• 250g raw mushrooms brown button, sliced
• 1/2 cup chopped fresh parsley
• 1 teas

Method

1. 1

   For Vinaigrette: Whisk together vinegar, honey & mustard. Slowly add oil while whisking, until emulsified. Add salt & pepper to taste.

2. 2

   Preheat oven to 175°C.

3. 3

   Peel onion half & coat with oil. Place on baking sheet & roast until tender (about 30 minutes). Chop coarsely.

4. 4

   In a medium pot, bring stock to a boil & add barley. Reduce heat & simmer, covered, until barley is tender (35 to 40 minutes). Drain any excess liquid; then spread barley on a baking sheet to cool.

5. 5

   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 & vinaigrette.

6. 6

   Adjust seasoning as desired & serve.

MADE WITH