Nosh With Micah

Herby Mushroom Barley Salad

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!

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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.

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