Ingredients Jump to Instructions ↓

  1. 1 tablespoon white wine vinegar

  2. 1 teaspoon honey

  3. 1 teaspoon spicy brown mustard

  4. 4 tablespoons olive oil, divided

  5. Salt and pepper to taste

  6. 1/2 small red onion

  7. Additional olive oil

  8. 2-2/3 cups vegetable broth

  9. 2/3 cup pearl barley

  10. 4 ounces fresh shiitake mushrooms, sliced

  11. 1/2 cup minced fresh parsley

  12. 1 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Barley and Mushroom Salad Recipe photo by Taste of Home For vinaigrette, whisk together vinegar, honey and mustard in a small bowl. Gradually whisk in 3 tablespoons oil in a slow steady stream. Add salt and pepper to taste. Set aside.

  2. Brush onion with additional oil. Place on a small baking sheet. Roast at 350° for 30 minutes or until tender. Allow to cool slightly. Chop coarsely; set aside.

  3. Meanwhile, bring broth to a boil in a Dutch oven. Add barley. Reduce heat; cover and simmer 35-40 minuets or until tender. Drain any excess liquid. Spread barley on a baking sheet and allow to cool.

  4. In a skillet, saute mushrooms in remaining 1 tablespoon oil until tender. In a bowl, combine mushrooms, onion, barley, parsley, salt and reserved vinaigrette. Toss well to mix. Serve at room temperature. Yield: 8 servings.


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