Warm Pearl Barley with Mushroom Salad
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
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
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