Warm Barley and Mushroom Salad Over Portobellos
- Total Time
- 1 hour 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3cups water
- ¾cup medium pearl barley
- 1¾cups chicken broth
- 2large shallots, peeled and minced
- 8cups mixed wild mushrooms, like portobellos and shiitakes, cut into large cubes
- 2teaspoons chopped fresh sage
- 1tablespoon chopped fresh rosemary
- 1½teaspoons salt, plus more to taste
- Freshly ground pepper to taste
- 4large portobello mushrooms
- 1tablespoon chopped Italian parsley
Nutritional analysis per serving (4 servings)
270 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 52 grams carbohydrates; 13 grams dietary fiber; 11 grams sugars; 14 grams protein; 1063 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Bring the water to a boil in a medium-size saucepan. Stir in the barley, lower the heat, cover and simmer until tender, about 50 minutes.
- Step 2
Meanwhile, heat ¼ cup broth in a large skillet over medium heat until it simmers. Add the shallots and stir until most of the liquid has evaporated, about 2 minutes. Add the mushroom cubes and ¼ cup of broth. Cook, stirring often, for 5 minutes. Pour in 1 cup of broth and stir, scraping the bottom of the skillet. Bring to a boil. Reduce heat and simmer until the liquid is reduced to a sauce consistency, about 15 minutes. Stir in the sage, rosemary, salt and pepper. Stir in the barley. Keep warm.
- Step 3
Preheat the broiler. Brush both sides of the portobellos with the remaining ¼ cup chicken broth. Season the underside lightly with salt and pepper to taste. Broil until softened, about 2 minutes per side. Place 1 mushroom on each of 4 plates and spoon the barley mixture over them. Garnish with parsley and serve immediately.
Private Notes
Comments
This is absolutely delicious and can be modified in so many ways. I made a smaller batch with 4-5 cups of cubed portobello mushrooms, 1/4 cup finely chopped onion and about 1/2 the amount of salt and herbs in the recipe. Used 3/4 cup of quinoa that was left over from a prior meal instead of the barley, and added chopped kale towards the end of cooking. Was a perfect vegetable accompaniment to our meal.