Mushroom Barley Salad

Amarante

Fri, May 27 2022, 9:51 am

This was a good make ahead side dish.

Mushroom Barley Salad

Excerpt From: The Moosewood Collective - The Moosewood Restaurant Table

Grain salads have been part of the international and gourmet vegetarian repertoire for decades. But until recently, barley as a salad grain has been overlooked. Well, it’s time to think beyond soup! Barley is a great foundation for salads. It holds its shape, even over days, without becoming mushy or dry. This is a hearty, good-looking winter salad. We use pearled barley for quicker cooking.

Yields 6 cups
Serves 4 to 6
Time: 45 minutes

¾ cup pearled barley
4 cups water
1 (15-ounce) can small red beans, rinsed and drained
4 tablespoons extra-virgin olive oil
2 teaspoons balsamic vinegar
½ teaspoon salt, plus more as needed
1 heaping cup sliced shallots
1½ teaspoons minced garlic
8 ounces mushrooms, sliced*
1 tablespoon soy sauce
⅛ teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice, plus more to taste
½ cup chopped fresh parsley
3 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh dill
½ cup chopped toasted walnuts (optional)

*We like to use a variety of mushrooms for depth of taste and visual interest, but if you go with one, make it cremini.

In a covered saucepan, bring the barley and water to a boil. Reduce the heat and simmer, covered, until the barley is soft but chewy, about 30 minutes. Check the water level periodically and add additional water if needed. Drain well and spread out on a baking sheet to cool.

While the barley cooks, put the beans in a small bowl and toss them with 2 tablespoons of the oil, the vinegar, and the salt. Cover the bowl and refrigerate.

Warm the remaining 2 tablespoons oil in a skillet on medium heat, add the shallots and garlic, and cook until the shallots are translucent, about 6 minutes. Add the mushrooms and cook for another 5 minutes. Add the soy sauce and pepper and cook, stirring frequently, until the mushrooms are juicy.

In a serving bowl, combine the mushrooms, cooled barley, and marinated red beans. Toss with the lemon juice, parsley, cilantro, and dill. Add salt and more lemon juice to taste.

Serve at room temperature or chilled, topped with toasted walnuts, if using. If you are making this salad ahead, taste before serving and add lemon juice and salt to taste.