Barley And Mushroom Salad Recipes

MUSHROOM BARLEY SALAD

Steps:

• Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook half the mushrooms with 1/2 teaspoon salt, stirring occasionally, until deep golden, about 5 minutes, and transfer to a bowl. Repeat with 1 tablespoon oil, remaining mushrooms, and 1/2 teaspoon salt. Cook shallot in 1 tablespoon oil over low heat until softened. Add 2 tablespoons vinegar and simmer until reduced by half.
• Remove from heat; whisk in creme fraiche and remaining tablespoon vinegar. Whisk in remaining 5 tablespoons oil until combined. Add chives and thyme, and season with salt and pepper; let cool. Combine lettuce, barley, mushrooms, nuts, and parsley. Add dressing, tossing to coat. Season with salt and pepper.

WILD MUSHROOM SALAD WITH BARLEY AND SMOKED BACON

Steps:

• Melt butter in a large saucepan. Add shallots and garlic and cook until translucent. Add barley and stir well. Add hot mushroom stock and bay leaves and simmer for 20 minutes or until liquid has been absorbed and barley is tender. Let cool and set aside. Slice mushrooms and endive and set aside. Dice bacon and place in large saute pan cooking over medium heat until crisp. Pour off half of fat. Deglaze pan with red wine vinegar and add mushrooms and endive and cook until tender. Remove from heat and add parsley. Check your seasoning and then toss with barley. Serve in a large bowl.

MUSHROOM BARLEY AND ROASTED ASPARAGUS SALAD

Steps:

• Put the barley in a medium pot with water to cover by a few inches and salt it generously. Tie the thyme sprigs, parsley stems, and bay leaf together with a piece of kitchen twine and add to the pot, along with the lemon peel. Simmer, stirring occasionally, until tender, about 30 minutes. Drain and remove the herbs and lemon.
• Meanwhile, toss the mushrooms with 2 tablespoons of the lemon juice and 1/2 teaspoon of the salt in a large bowl. Whisk the remaining lemon juice with the mustard, remaining salt, and pepper, to taste, in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Add the shallots.
• Toss the mushrooms, barley, and the dressing together. Stir in the chopped herbs. Set aside at room temperature for about 1 hour for the flavors to come together.
• Preheat the oven to 450 degrees F. Spread the spears in a single layer in a shallow baking pan, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
• Spread the roasted asparagus on a serving platter. Spoon the barley salad on top and serve.
• Per Serving: Calories: 258; Total Fat: 14 grams; Saturated Fat: 2 grams; Protein: 7 grams; Total carbohydrates: 29 grams; Sugar: 4 grams; Fiber: 8 grams; Cholesterol: 0 milligrams; Sodium: 689 milligrams

MUSHROOM BARLEY SALAD

Steps:

• In a dry frying pan on medium heat put in barley for approximately 3-10 min until it gets a beige color.
• Then in a medium sauce pan bring barley, water and salt to a boil. Cover reduce heat and simmer until barley is barely tender about 25 minute.
• At 20 min with a fork stir in carrots. Cover for the remaining time (5 min) until water is mostly absorbed is squeaky tender and carrots crisp but tender.
• Check near end of cooking time to see if pot needs more boiling water.
• Drain in a sieve.
• Dressing:.
• In a large bowl, whisk together vinegar, oil, mustard. Basil, salt and pepper.
• Add barley and carrots and toss with a fork to mix.
• Make ahead. Cover and refrigerate for up to 1 day.
• Next day add mushrooms, green onions, red pepper, corn, celery and parsley toss to combine.

BARLEY AND MUSHROOMS

Steps:

• In a saucepan, saute onion and mushrooms in butter until tender. Add water, bouillon, salt and pepper; mix well. bring to a boil. Add barley and parsley. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 80-90 minutes or until the barley is tender.

BARLEY CASSEROLE WITH MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a covered casserole dish with butter.
• Heat 4 tablespoons butter in a skillet over medium-high heat. Cook and stir onion and celery until soft and translucent, 5 to 7 minutes. Add barley and cook until slightly brown, about 5 minutes.
• Pour chicken broth and mushrooms into the prepared casserole dish. Spoon in barley mixture and blend well.
• Bake in the preheated oven until liquid is absorbed and barley is tender, 1 hour to 1 hour 15 minutes.

BARLEY, CELERY ROOT AND MUSHROOM SALAD WITH SCALLION VINAIGRETTE

Steps:

• Preheat oven to 350 degrees. Spread the barley grains on a rimmed baking sheet and toast until fragrant and golden, 20 minutes.
• Increase oven temperature to 400 degrees. On a rimmed baking sheet, toss the celery root with 2 tablespoons oil, .25 teaspoon salt and pepper. On a separate baking sheet, toss the mushrooms with .25 cup oil, .5 teaspoon salt and pepper. Roast both, tossing occasionally, until golden and tender, 15 to 20 minutes for the mushrooms, and 30 to 40 minutes for the celery root. Transfer to a large bowl.
• Meanwhile, in a large pot, bring 10 cups water and 2 tablespoons salt to a boil. Add the barley and simmer until tender, 45 to 50 minutes; drain. Add to the mushrooms and celery root.
• In a small bowl, whisk the vinegar, scallions, celery leaves, .25 teaspoon salt and pepper. Whisk in 3 tablespoons oil. Toss the vinaigrette and diced celery stalk into the salad. Coarsely chop .25 cup parsley leaves and add to the salad. Toss in the remaining whole leaves, tearing larger leaves into smaller pieces. Taste and adjust seasonings, if necessary. Serve warm or at room temperature.

BARLEY, MUSHROOM, AND DILL SALAD

Steps:

• Heat a skillet over high heat. Swirl in 1 tablespoon oil. Cook mushrooms, cap sides down, for 5 minutes. Let cool; slice.
• Whisk together remaining 1/4 cup oil, the vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss together mushrooms, barley, carrot, celery, scallion, and dill. Drizzle vinaigrette over top; toss to coat. Refrigerate until ready to serve.

WARM BARLEY AND MUSHROOM SALAD OVER PORTOBELLOS

Steps:

• Bring the water to a boil in a medium-size saucepan. Stir in the barley, lower the heat, cover and simmer until tender, about 50 minutes.
• Meanwhile, heat 1/4 cup broth in a large skillet over medium heat until it simmers. Add the shallots and stir until most of the liquid has evaporated, about 2 minutes. Add the mushroom cubes and 1/4 cup of broth. Cook, stirring often, for 5 minutes. Pour in 1 cup of broth and stir, scraping the bottom of the skillet. Bring to a boil. Reduce heat and simmer until the liquid is reduced to a sauce consistency, about 15 minutes. Stir in the sage, rosemary, salt and pepper. Stir in the barley. Keep warm.
• Preheat the broiler. Brush both sides of the portobellos with the remaining 1/4 cup chicken broth. Season the underside lightly with salt and pepper to taste. Broil until softened, about 2 minutes per side. Place 1 mushroom on each of 4 plates and spoon the barley mixture over them. Garnish with parsley and serve immediately.

BARLEY AND MUSHROOMS WITH BEANS

Steps:

• Heat oil in a medium saucepan over medium heat, and stir in mushrooms, onion, celery, and garlic. Saute until tender.
• Mix barley and vegetable broth into the saucepan. Bring to a boil, cover, and reduce heat. Simmer 45 to 50 minutes, until barley is tender.
• Stir white beans into the barley mixture. Continue cooking about 5 minutes, until beans are heated.