Barley and Mushroom Salad
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 tablespoons white wine vinegar | |
| 1 teaspoon honey | |
| 1 teaspoon Dijon mustard | |
| 1 tablespoons olive oil | |
| ½ teaspoon salt | |
| ¼ teaspoon pepper | |
| 1 red onion | Washed, peeled and diced |
| 3 cups low sodium vegetable broth | |
| 1 1/2 cup pearl barley | Uncooked |
| 6 ounce mushrooms | Washed, raw and sliced |
| ½ cup parsley or 2 tablespoons dried | Washed and chopped |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | For vinaigrette: Whisk together vinegar, honey and mustard. Slowly add 3 tablespoons oil while whisking, until emulsified. Add salt and pepper. Whisk | |
| 2 | In a small sauce pan, sauté mushroom in 1 tablespoon oil. | |
| 3 | In a medium pot, bring broth to a boil and add barely. | |
| 4 | Reduce heat and simmer, covered, until barely is tender, 35 to 40 minutes. Drain any excess liquid. | |
| 5 | Stir in mushrooms and onions. Cook until tender. Drain | Cook until internal temperature reaches 135°F. |
| 6 | Add vinaigrette and toss to coat Serve warm or chilled. |
Posted in Side Dish, Starch Side Recipes
