Warm Mushroom Barley Salad
 
 
Yield: 4-6 servings
Ingredients
  • 1 cup pearled barley
  • 4 tablespoons olive oil, divided
  • 1 pound mixed mushrooms, chopped
  • 1 clove garlic, minced
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh parsley
Directions
  1. Bring a medium saucepan of water to a boil. Add the pearled barley then cook for 30 minutes, drain.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook half the mushrooms for 5 minutes, until tender, seasoning with salt and pepper while they’re cooking. Then remove the mushrooms to a large mixing bowl. Reheat the skillet over medium-high heat with another tablespoon of olive oil. Add the garlic and the other half of the mushrooms, cook for 5 minutes, until tender, seasoning with salt and pepper while they’re cooking. Remove the mushrooms to a large mixing bowl.
  3. To the mushrooms add the drained barley, the lemon juice, parsley and the remaining 2 tablespoons of olive oil. Season with salt and pepper to taste. Don’t be afraid to salt! Serve warm or room temperature.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/11/09/warm-mushroom-barley-salad/