ShareThis
Barley and Mushroom Salad
YIELD: 24 servings
| Vinaigrette | |
| 1½ oz. | white wine vinegar |
| 1 Tbsp. | honey |
| 1 Tbsp. | brown mustard |
| 4½ oz. | olive oil |
| Salt and pepper | |
| 2 qts. | water |
| as needed vegetable base | |
| 1 lb. | pearl barley |
| 13 oz. | shiitake mushrooms, sliced |
| 7½ oz. | roasted red onion, chopped |
| 1½ oz. | chopped fresh parsley |
| 1 Tbsp. | salt |
For the vinaigrette: Whisk together the vinegar, honey, and mustard. Slowly add the oil while whisking, until emulsified. Add salt and pepper to taste. (Makes about 7 oz.)
In a pot, mix together the water with enough vegetable base to make a broth (follow manufacturer's directions on quantity).
Bring the broth to a boil and add the barley.
Reduce the heat and simmer, covered, until the barley is tender, 35 to 40 minutes.
Drain any excess liquid and spread the barley on a sheet pan to cool.
Sauté the mushrooms in oil until tender.
Mix them into the cooled barley, along with the onion, parsley, salt, and vinaigrette. Adjust the seasoning as desired.
Recipe: Harvard Dining Services.
Want to use this article? Click here for options!
© 2012 Penton Media Inc.
Acceptable Use Policy blog comments powered by Disqus
Sign up for FM's events, products and services!
Recipe Searchadvertisement
NRA Show Videos & Issue Highlights
- Bake'n Joy - Learn how
easy it is to bake the Perfect Muffin with Bake’n Joy’s premium prescooped, predeposited muffin
batters.
View the video - The Clymate IQ Is Pure Genius
See new products, services and ideas we found at the 2011 show.
View more sponsored videos
advertisement
advertisement
Photo Gallery
Food Management is now on:
 |
 |
