Walnut Mushroom And Barley Salad Sheila Recipes

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MUSHROOM BARLEY SALAD



Mushroom Barley Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 40m

Number Of Ingredients 12

1/2 cup extra-virgin olive oil, divided
1 1/4 pounds mixed mushrooms, trimmed and sliced if necessary
Coarse salt and freshly ground pepper
1 shallot, minced
3 tablespoons sherry vinegar, divided
1/2 cup creme fraiche
3 tablespoons chopped fresh chives
3 teaspoons fresh thyme leaves
2 small heads Bibb lettuce, separated, leaves quartered if large
1 1/2 cups cooked barley (from 1/2 cup uncooked)
1/2 cup toasted chopped hazelnuts
1/2 cup fresh flat-leaf parsley leaves

Steps:

  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook half the mushrooms with 1/2 teaspoon salt, stirring occasionally, until deep golden, about 5 minutes, and transfer to a bowl. Repeat with 1 tablespoon oil, remaining mushrooms, and 1/2 teaspoon salt. Cook shallot in 1 tablespoon oil over low heat until softened. Add 2 tablespoons vinegar and simmer until reduced by half.
  • Remove from heat; whisk in creme fraiche and remaining tablespoon vinegar. Whisk in remaining 5 tablespoons oil until combined. Add chives and thyme, and season with salt and pepper; let cool. Combine lettuce, barley, mushrooms, nuts, and parsley. Add dressing, tossing to coat. Season with salt and pepper.

MUSHROOM BARLEY



Mushroom Barley image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 2 sliced onions in 2 tablespoons olive oil until caramelized, 20 to 25 minutes. Saute 3/4 pound sliced cremini mushrooms in 2 tablespoons butter. Cook 1 1/2 cups quick-cooking barley in chicken broth as the label directs, then toss with the mushrooms, onions, some dill and salt.

Nutrition Facts : Calories 227, Fat 13 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 544 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 5 grams, Sugar 4 grams

BARLEY AND MUSHROOMS



Barley and Mushrooms image

I serve this with baked chicken, particularly when we want a change from rice dishes.-Carol Funk, Richard, Saskatchewan

Provided by Taste of Home

Categories     Side Dishes

Time 1h45m

Yield 6 servings.

Number Of Ingredients 9

1 large onion, chopped
1 cup sliced fresh mushrooms
2 tablespoons butter
3 cups water
1 tablespoon chicken bouillon granules
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup medium pearl barley
1 tablespoon minced fresh parsley

Steps:

  • In a saucepan, saute onion and mushrooms in butter until tender. Add water, bouillon, salt and pepper; mix well. bring to a boil. Add barley and parsley. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 80-90 minutes or until the barley is tender.

Nutrition Facts :

WALNUT, MUSHROOM AND BARLEY SALAD (SHEILA)



WALNUT, MUSHROOM AND BARLEY SALAD (SHEILA) image

Yield 4

Number Of Ingredients 12

2 teaspoons finely grated fresh ginger
1 garlic clove, crushed
220g (1 cup) pearl barley, rinsed (see note)
1L (4 cups) water
200g button mushrooms, quartered
150g oyster mushrooms, (see note) thickly sliced
150g green round beans, trimmed, halved, blanched
35g (1/3 cup) walnut halves, toasted, coarsely chopped
100g baby spinach leaves
1 tablespoon balsamic vinegar
2 teaspoons salt-reduced soy sauce
2 teaspoons olive oil

Steps:

  • Heat a large saucepan over medium heat. Spray with olive oil. Stir the ginger and garlic for 30 seconds or until aromatic. Stir in the barley for 1 minute or until coated. Stir in water. Bring to the boil. Reduce heat to low. Simmer for 30-35 minutes or until barley is al dente. Drain and transfer to a large bowl. Meanwhile, heat a large, non-stick frying pan over high heat. Spray with oil. Stir in the combined mushroom for 5 minutes or until golden. Remove from heat. Place barley, mushroom, beans, walnut and spinach in a large bowl. Add the vinegar, soy sauce and oil and toss until well combined. Season with pepper.

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