Warm Barley Mushroom Salad {Meatless Monday}
Well hello and a very belated Happy New Year dear reader! Β I’ve been away from the blog for a few weeks with the holidays, and lots and lots of company from Thanksgiving all the way through the beginning of January, and as much as I enjoyed it, it’s kind of nice to be back to my old schedule.
Did you make any New Year’s resolutions? Β I have a few, and I’ll tell you about most in the next few weeks (I have to be accountable to someone right?), but one of my food/diet/health resolutions is to eat more salads. Β It’s not that I don’t like them – I really do! Β But it’s the thought of making them that I hate π Β So I’m working on making them big enough to count as a meal, or eat for several days, so it doesn’t feel like such a chore. Β
I’m starting off my first post of 2015 with a Meatless Monday warm winter salad that definitelyΒ has enough food groups right in one bowl to count as a full meal. Β I love this recipe not only because it tastes so yum, but also because it makes a large batch. It’s perfect warm as a main meal or side dish, or take the cold leftovers for lunch the next day. Β Mushroom barley soup is one of my favorite winter comfort foods, and this salad-version tastes much like the soup, but it works well for my new and improved not-so-cold Arizona winters!
Did you know barley is one of the best sources of the type of fiber (soluble) that can reduce your cholesterol? Β So true! Β If you don’t usually cook with it, give it a spin – it’s fairly quick cooking, and its chewy texture is so wonderful in soups, salads, or just as a side dish.
I’ve been finding rainbow carrots lately at my Sprouts Market, and I love the punch of color they give to recipes like this. Β If you can find them, do use them – they also have different antioxidants than the plain orange ones, which is always good. Β If you can’t find them – regular old orange carrots will be just fine.
Ingredients
- 0.5 ounce dried wild mushrooms soaked in 1 cup hot water to soften
- 1 1/2 cup vegetable broth or chicken broth + 1/2 cup mushroom stock
- 1 cup pearled barley
- 4 large carrots
- 1/2 large sweet onion
- 4-5 large crimini baby bella mushrooms
- 2 tablespoons olive oil
- 3 tablespoons sherry
- 1/2 teaspoon kosher salt
- 1/4 teaspoon dried thyme
- 1/8 teaspoon ground pepper
- 1/4 cup sliced almonds
Instructions
- Soak the wild mushrooms in the hot water for about 15-20 minutes, or until softened. Drain the liquid through a coffee filter to trap any grit, and reserve about half the mushroom liquid. Rinse the mushrooms well.
- Add vegetable or chicken broth to the reserved mushroom liquid to make a total of 2 cups. Place all both in a medium saucepan and bring it to a boil.
- Add barley to boiling broth. Return to a boil, and them reduce heat to low and simmer for 15-20 minutes until barley is tender. Drain off any remaining liquid and set aside.
- Cut carrots into thin rounds, about 1/8 inch thick.
- Slice onions into thin slices.
- Slice both the wild and fresh mushrooms into thin slices.
- Place all vegetables in a saute pan and season with olive oil, sherry, salt, thyme and pepper.
- Saute vegetables on high heat until they are caramelized and start to turn brown.
- Add sliced almonds and cook for about 3 minutes more.
- Toss vegetables and barley together in a large bowl.
- Serve warm or at room temperature.
Notes
Have you thought about doing Meatless Mondays as a New Year’s resolution? Β It’s an easy way to do something good for the planet AND your health!
This looks delicious. I could definitely eat this on any night of the week. I adore barley but don’t seem to make it too often. Thanks for sharing!!
Thanks for stopping by Alanna! I seem to only eat barley in the winter and I’m going to try to change that π
I never actually tried barley but this looks so amazing! so comforting!
Oh no! You’re totally missing out. Run right out and get some – you’ll love it!
Looks absolutely gorgeous. Love the colors!
Why thanks so much Natalie! Happy New Year to you π