Warm Barley Salad

  • 2 cups pearl barley, cooked, drained, and cooled
  • 4 oz. button mushrooms, sliced ¼ inch thick
  • 2 tablespoons salted butter
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 large shallot, peeled and sliced into 1/4 inch rings
  • 1 clove garlic, finely minced
  • 6 oz. mixed hearty greens (I used chicory and spinach)
  • 2 tablespoons lemon juice

Cook the pearl barley according to package instructions and set aside to cool.

In a large skillet over medium heat, sauté the mushrooms in the butter and olive oil. Add half the salt and half of the ground black pepper. Cook until deep brown in color - about 15 minutes. Transfer the mushrooms into a glass bowl. Set aside.

Add the shallots to the hot skillet, along with the remaining salt and ground black pepper. Sauté the shallots until they are deep brown in color - about 15 minutes. Add the garlic and cook into the shallots for 1-2 minutes.

Add the shallot and garlic mixture to the bowl with the mushrooms. Be sure to use a rubber spatula to scrape all of butter out of the skillet.

Transfer the cooled barley to the warm skillet. Stir the barely around, using the residual heat from the pan to slightly warm the cooked barley.

Add the cooked mushrooms, shallots, and garlic. Toss in the fresh mixed hearty greens and the lemon juice. Toss to combine and serve immediately.

  • Yields: 2-4 servings, depending on whether you are serving it as a side or a main course
  • Preparation Time: 50 minutes
Related Articles: 

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.