Barley and mushroom salad

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

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.