Barley and mushroom salad

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Nutritional Info
  • 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

View full nutritional breakdown of Barley and mushroom salad calories by ingredient



Number of Servings: 4

Ingredients

    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

Directions

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 56 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 23 minutes, stirring, until hot. Stir through rocket leaves and serve.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user KAZKEN.