Spring Barley Salad Recipe
Whole grains and veggies unite in this simple yet satisfying springtime salad, featuring leeks, wild mushrooms, carrots, asparagus, fava beans, and barley in a light vinaigrette.
Makes 4 servings
Cooking time: ½ hour (active), 1 hour (total)
3 tablespoons extra virgin olive oil
1 chopped organic leek (white only)
1 clove minced organic garlic
1 cup roughly chopped mixed organic wild mushrooms (such as Morels, Oyster, or Lobster)
2 cups all natural vegetable stock
4 ounces frozen shelled fava beans
¼ cup pearl barley
1 peeled and shredded organic carrot
1 pound organic asparagus
1 teaspoon minced fresh oregano
1 tablespoon sherry vinegar (preservative-free)
1. Heat olive oil in a pan over medium heat. Add leeks and garlic, cooking until soft, about 5 minutes. Add mushrooms and cook until mushrooms have given off their liquid, about 5 minutes. Set aside to cool.
2. In a medium pot, add veggie stock, fava beans, and pearl barley. Bring to a boil and Cook covered for 20 minutes. Next, add carrots, asparagus (cut into 1-inch pieces), and fresh oregano. Cook uncovered for 5 minutes. Season with salt and pepper to taste. Drain liquid and reserve.
3. In a bowl, toss mushroom mixture and barley mixture together. Add some of the reserved liquid and vinegar. Season to taste. Serve chilled or at room temperature.