Warm Pearl Barley with Mushroom Salad
Warm Pearl Barley with Mushroom Salad, a comfort food to enjoy all year round. I mean a dish that does not require a specific season, month or day to prepare. It is not your typical Caribbean dish, but the ingredients are available everywhere so why not.
This is a recipe from Food & Wine but with my own spin on the ingredients. The ingredients are easily found in any supermarket. You can make it with any type of mushroom you prefer but I would recommend, portobello and shiitake mushroom.
My recipe is super easy. Cooking the barley is probably the easiest for me because I love adding my own blend of herbs and spices. This recipe I am about to share is for four (4) servings. It is easy and can be adjusted to your liking.
The changes I made from the Food & Wine version are as follow: added spice to the boiling water, added onions instead of shallots, and added fresh garlic cloves. And for serving the dish, I topped with watercress to give it that tangy taste.
The recipe is very flexible and you can add anything you want such as vegetables or roasted meat, poultry or seafood.
I always use a heavy bottom pan or a cast iron dutch oven pan because grains have a tendency to get stuck on the bottom of the pan. This is due partially because of not enough oil or high temperature. A heavy bottom or cast iron pan retains heat better than other pans.