Side Items

Barley and mushroom salad is for Salad.

Barley and mushroom salad takes several minutes to prepare.

Barley and mushroom salad takes several minutes to cook.

Barley and mushroom salad makes 4 servings.

The ingredients for Barley and mushroom salad are:

1 cup dried pearl barley
2 cups vegetable stock (or chicken stock)
1 cup water
2 sprigs rosemary
1 tablespoon olive oil
1 bunch spring onions, chopped
2 cups sliced mushrooms
1/2 cup dry white wine
1 cup frozen broad beans, podded
salt and black pepper
1 large handful rocket leaves

Here is how you make Barley and mushroom salad:

Step 1 Put barley in a sieve and rinse under cold water. Tip into a pan with stock, water and rosemary sprigs. Cover and bring to the boil, then simmer over a low heat for 1 hour, or until just tender. Remove rosemary sprigs.Step 2 Heat ? tablespoon oil in a frying pan. Add spring onions and mushrooms and fry for 5?6 minutes, until golden. Add wine and bubble for 1 minute, until slightly reduced.Step 3 Add cooked barley and broad beans. Season with salt and pepper and cook for 2?3 minutes, stirring, until hot. Stir through rocket leaves and serve.Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user KAZKEN.

The nutritional information for Barley and mushroom salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 247.8

• Total Fat: 4.4 g
• Cholesterol: 0.0 mg
• Sodium: 268.6 mg
• Total Carbs: 37.5 g
• Dietary Fiber: 12.7 g
• Protein: 12.2 g