Barley and mushroom saladReviewed by our expert panel
(at time of publication)
- 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
- ½ cup dry white wine
- 1 cup frozen broad beansfavaX, podded
- salt and pepper, to season
- 1 large handful rocketarugulaX
1 Put barley in a sieve and rinse under cold water. Place in a pan with stock, water and rosemary. Cover and bring to the boil, then simmer over a low heat for 1 hour, or until just tender. Remove rosemary sprigs.
2 Heat 1/2 tablespoon oil in a frying pan. Add spring onions and mushrooms. Stir-fry for 5–6 minutes, until golden. Add wine and simmer for 1 minute, until slightly reduced.
3 Add cooked barley and broad beans. Season to taste. Cook for 2–3 minutes, stirring, until hot. Stir through rocket and serve.
Cook barley the day before if you like, so the salad is ready to finish off just before it's time to eat.
Nutrition Info (per serve)
Total fat 5g
–Saturated fat 1g
Dietary fibre 6g
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
This site complies with the HONcode standard for trustworthy health information