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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 πŸ™ 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.

 

Warm Barley Mushroom Salad|Craving Something Healthy

 

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.

 

Warm Barley Mushroom Salad|Craving Something Healthy

Warm Barley Mushroom Salad

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author: Craving Something Healthy

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

Use rainbow carrots for extra color if you can find them.
Did you make this recipe?Tell me @CravingSomethingHealthy!

 

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!

6 Comments

  1. 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!!

    1. Thanks for stopping by Alanna! I seem to only eat barley in the winter and I’m going to try to change that πŸ™‚

    1. Oh no! You’re totally missing out. Run right out and get some – you’ll love it!

    1. Why thanks so much Natalie! Happy New Year to you πŸ™‚

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