HERBY BARLEY SALAD WITH BUTTER-BASTED MUSHROOMS
Any chewy grain, such as wheat berries, farro, or even brown rice, can replace the barley.
Provided by Chris Morocco
Categories Bon Appétit Herb Barley Vegetarian Thanksgiving Side Kid-Friendly Quick and Healthy Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 8 servings
Number Of Ingredients 14
Steps:
- Cook barley in a medium pot of boiling salted water until tender, 50-60 minutes for hulled or hull-less, 20-30 minutes for pearl. Drain; spread out on a baking sheet and let cool.
- Meanwhile, cook shallots in vegetable oil in a small saucepan over medium-high heat, swirling pan occasionally to keep shallots from burning, until golden brown, 5-7 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; season with salt. Let cool. Set shallot cooking oil aside.
- Heat olive oil in a large skillet over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until undersides are golden brown, about 3 minutes. Season mushrooms with salt and pepper, toss, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 5 minutes longer.
- Reduce heat to medium and add thyme sprigs, garlic, and butter to skillet. Tip skillet toward you so butter pools at edge and use a spoon to baste mushrooms with foaming butter; cook until butter smells nutty. Using a slotted spoon, transfer mushrooms to a small bowl, leaving thyme and garlic behind.
- Toss cooled barley, cilantro, parsley, lemon juice, 1 1/2 oz. Parmesan, and 2 Tbsp. reserved shallot oil in a large bowl to combine; season with salt and pepper. Add mushrooms; toss again to combine.
- Just before serving, top with fried shallots and more shaved Parmesan.
- Do ahead
- Barley can be cooked 1 day ahead. Let cool; store airtight and chill. Dish can be made 3 hours ahead; store tightly wrapped at room temperature.
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M Shahid vehari M shahid
[email protected]This salad is a great way to use up leftover barley. I added some grilled chicken and it was a complete meal.
Md kashim
[email protected]I'm not a fan of mushrooms, but I loved this salad. The dressing is so flavorful that it masks the mushroom flavor.
Shakil Sadik
[email protected]This salad is a great way to change up your lunch routine. It's light and refreshing, but still filling.
Md Remon
[email protected]I made this salad for a party and it was a huge hit. Everyone loved the unique flavor combination.
Jillian Howley
[email protected]This salad is a great way to use up leftover mushrooms. I had some cremini mushrooms on hand and they worked perfectly.
Sania Mirza
[email protected]I'm always looking for new ways to cook barley, and this recipe is a keeper. The salad is delicious and healthy.
Feta M
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with nutrients and flavor.
Oshaq Siyal
[email protected]I love the addition of butter-basted mushrooms. They add a rich and savory flavor to the salad.
Dibya Mark
[email protected]This is a great recipe for a summer picnic or potluck. It's easy to make and travels well.
Arthur Dube
[email protected]I'm not a big fan of barley, but this salad changed my mind. The dressing is so flavorful and the barley is cooked perfectly.
Junaid Bux
[email protected]This salad is a great way to use up leftover barley. I added some grilled chicken and it was a complete meal.
Kamxo Jorian
[email protected]I love the combination of barley and mushrooms in this salad. It's a hearty and satisfying meal.
Janice Parker
[email protected]The barley salad was delicious! I used a mix of wild and regular barley, and it gave the salad a nice nutty flavor.
Adekunle Oluwabusola
[email protected]This was my first time making barley salad and it was easier than I thought. The instructions were clear and easy to follow.
Danette Valdez
[email protected]I made this salad for a potluck and it was a hit! The herby dressing was a great complement to the barley and mushrooms.
BaneleThandy Nsibande
[email protected]This barley salad is a delightful blend of flavors and textures. The mushrooms are perfectly cooked, and the herbs add a refreshing touch. I followed the recipe exactly and it turned out perfectly.