Mushrooms are the saviour of vegetarian cooking. They are hearty, packed with nutrition (like protein!), and make any dish a little heartier. Don’t get me wrong, I love portobello mushroom burgers, mushroom risotto, and mushroom soup, but sometimes I want something a little lighter, like this herby mushroom barley salad.
P.s. new photo to come… I’ve come a long way!
Mushrooms are packed with nutrients, from B vitamins, vitamin C to protein. And when paired with whole grains, like barley, this is a complete meal in a bowl! I like to use a mix of exotic mushrooms, like shiitake, portobello, girolle, and chanterelle for a fancy version of this dish, or if it’s just me, it’s great with brown button mushrooms.
Like mushrooms, barley is a great addition to any vegetarian pantry. It’s filling, cheap, and the texture is perfect for grain salads. You may be asking – is barley gluten free? The answer is: no, it is not. BUT if you are following a gluten free diet, feel free to sub in rice, quinoa, or your favorite gluten free grain!
#mushroomrecipe #barley #grainsalad #mushrooms #barley #vegansalad #veganrecipe #vegandish #barleysoup
Herby Mushroom Barley Salad
Author Micah Siva
Serves: 4
Ingredients
- 1/2 cup barley
- 2 c. vegetable broth
- 2 c. mixed mushrooms, chopped (mix of oyster, trumpet, girolle, shiitake etc)
- 2 tbsp oil
- 1 clove garlic
- 2 c. chopped kale
- ½ c chopped fresh herbs (mixed – parsley, mint, sage, thyme, rosemary, tarragon)
Instructions
- In a medium pot, bring Vegetable stock/broth to a boil over medium-high heat. Add barley, bring to a boil, reducing to a simmer. Cook for 20-25 minutes or until tender, but still springy. Drain excess liquid and let cool.
- While barley cooks, heat a non-stick pan over medium high heat, add oil, mushrooms (don’t crowd them!) and cook for 3-5 minutes without stirring. Add minced garlic and chopped kale. Cook until garlic is fragrant, and mushrooms are golden, add salt.
- Add mushroom mixture to barley. Fold fresh herbs in prior to serving.