Mushroom Barley Salad
- Ready In:
- 55mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 177.44 ml pearl barley
- 532.32 ml water
- 1.23 ml salt
- 2 carrots, diced
- 709.77 ml white mushrooms, Thinly sliced
- 3 green onions, sliced
- 118.29 ml red pepper, diced
- 118.29 ml corn
- 118.29 ml celery, diced
- 59.14 ml parsley, miced
- 78.78 ml cider vinegar
- 78.78 ml olive oil
- 14.79 ml Dijon mustard
- 14.79 ml fresh basil, chopped
- 2.46 ml salt
- 2.46 ml pepper
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!