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.

Enjoy,

Warm Pearl Barley with Mushroom Salad

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Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Ingredients

  

• 1 cup barley or pearl barley
• Bouquet garni 1 sprig parsley and 1 sprig thyme
• ¼ cup extra-virgin olive oil
• 2 garlic cloves finely chopped
• 2 cups portobello mushrooms or mixed wild mushrooms
• 2 garlic cloves minced
• 2 teaspoon Italian Seasoning or Herbes de Provence
• 1 medium onion chopped
• 2 tablespoons fresh lemon juice
• Kosher salt and freshly ground pepper to taste
• Fresh watercress
• Grated Parmesan cheese optional

Instructions

 

• In a large saucepan of boiling water, add the bouquet garni and barley. Cook the barley until tender, about 30 minutes. Remove bouquet garni and discard. Drain and set aside.
• Heat a large skillet over medium heat. Pour the oil, add the onion, garlic, mushroom Italian seasoning or Herbes de Provence and cook over moderate heat while stirring for 5 minutes, or until the mushrooms have released some of their juices and the onions are translucent
• Stir in the lemon juice and barley, season with salt and pepper and cook for 2 minutes.
• Remove from the heat and transfer to a serving dish if preferred. Garnish with watercress.

Notes

Use portobello mushroom or a mixture of mushroom. Add meat, poultry or seafood if preferred.

Nutrition

Serving: 1grams

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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