Barley and mushroom salad
- Number of Servings: 4
Ingredients
1 cup dried pearl barley2 cups vegetable stock (or chicken stock)1 cup water2 sprigs rosemary1 tablespoon olive oil1 bunch spring onions, chopped2 cups sliced mushrooms1/2 cup dry white wine1 cup frozen broad beans, poddedsalt and black pepper1 large handful rocket leaves
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 ½ 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: 4
Number of Servings: 4
Recipe submitted by SparkPeople user KAZKEN.
Step 2 Heat ½ 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: 4
Number of Servings: 4
Recipe submitted by SparkPeople user KAZKEN.
Nutritional Info 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
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