Barley and Mushroom Salad

Name: Barley and Mushroom Salad
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters minced fresh parsley; 113 grams fresh shiitake mushrooms, sliced; 1 teaspoon honey; 4 Tbsps olive oil, divided; 8 servings Additional olive oil; 158 milliliters pearl barley; 1 smalls red onion; 1 teaspoon salt; 8 servings Salt and pepper to taste; 1 teaspoon spicy brown mustard; 631 milliliters vegetable broth; 1 Tbsp white wine vinegar

Need a dairy free and lacto ovo vegetarian hor d'oeuvre? Barley and Mushroom Salad could be an awesome recipe to try. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 261 calories, 2g of protein, and 21g of fat each. Head to the store and pick up salt, spicy brown mustard, onion, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. If you like this recipe, you might also like recipes such as Barley and Mushroom Salad, Barley, Mushroom, and Dill Salad, and Mushroom Barley and Roasted Asparagus Salad.

Instructions

For vinaigrette, whisk together vinegar, honey and mustard in a small bowl. Gradually whisk in 3 tablespoons oil in a slow steady stream.

Ingredients you will need

Vinaigrette

Mustard

Vinegar

Honey

Cooking Oil

Equipment you will use

Whisk

Bowl

Add salt and pepper to taste. Set aside.

Ingredients you will need

Salt And Pepper

Brush onion with additional oil.

Ingredients you will need

Onion

Cooking Oil

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

Equipment you will use

Baking Sheet

Meanwhile, bring broth to a boil in a Dutch oven.

Ingredients you will need

Broth

Equipment you will use

Dutch Oven

Add barley. Reduce heat; cover and simmer 35-40 minuets or until tender.

Ingredients you will need

Barley

Drain any excess liquid.

Spread barley on a baking sheet and allow to cool.

Ingredients you will need

Barley

Spread

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Vinaigrette

Mushrooms

Parsley

Barley

Onion

Salt

Cooking Oil

Equipment you will use

Frying Pan

Bowl

Serve at room temperature.

Equipment

Ingredients

Servings:

118milliliters

minced fresh parsley 113grams

fresh shiitake mushrooms, sliced 1teaspoon

honey 4Tbsps

olive oil, divided 8servings

Additional olive oil 158milliliters

pearl barley 1smalls

red onion 1teaspoon

salt 8servings

Salt and pepper to taste 1teaspoon

spicy brown mustard 631milliliters

vegetable broth 1Tbsp

white wine vinegar

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Kumeu River Hunting Hill Chardonnay. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 60 dollars per bottle.

Kumeu River Hunting Hill Chardonnay

This wine has fragrant lemon/lime blossom aromas on the nose that typify the lovely perfume from fruit grown in Hunting Hill. The 2013 vintage was affected by a spring frost and the subsequent yields were approximately one-half the usual size. The summer was one of the best on record and the grapes were beautifully clean, ripe and intensely flavored, creating a wine of intense concentration and complexity that will be very long-lived.