Mushroom And Barley Salad - Country Living Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 1/2 cup: Water,
-mushrooms, (we used oyster,
3/4 cup: Regular pearl barley,
-chanterelle, and hedgehog),
1 tsp: Plus 1 T fresh thyme leaves,
-stemmed,
1/4 tsp: Salt,
1/2 cup: Yellow whole-kernel corn,
2 tbsp: Olive oil,
Dressing, recipe follows
1 Clove: garlic, finely chopped
6 cup: Mixed salad greens, (we
2 ounce: Shiitake mushrooms,
-used mache, baby red-leaf
-stemmed and sliced,
-and Boston lettuce, and
1/2 tsp: Finely grated lemon rind,
-arugula),
1/8 tsp: Ground black pepper,
12: Cherry tomatoes, halved
6 ounce: Assorted cultivated wild,
Sprig fresh thyme, opt.
Directions:
1. In 2-quart saucepan, heat water to boiling. Add barley, 1 t thyme,
and the salt; cook, covered, 45 minutes over medium-low heat or until
barley is tender and liquid is absorbed. Spoon into medium-size bowl;
set aside to cool to room temperature.
2. In large skillet, heat oil over medium-high heat. Add garlic; saute
until golden brown. Add shiitake mushrooms, remaining 1 T thyme, the
lemon rind, and pepper; cook, stirring occasionally, until mushrooms
soften-about 5 minutes. Add remaining assorted mushrooms and cook,
stirring gently, until just tender-about 2 minutes. Set aside about
1/2 C cooked mushrooms in small bowl. Add corn to skillet and cook,
stirring, until corn is cooked-about 1 to 2 minutes. Transfer mixture
to bowl with barley.
3. Prepare Dressing; add half to barley mixture and toss gently.
4. To serve, place greens in large serving bowl or platter; spoon
barley mixture on top. Scatter reserved 1/2 C mushrooms on top of
mixture; place cherry tomatoes around edge of bowl on top of greens.
Drizzle remaining Dressing over salad. Garnish with fresh thyme, if
desired.
Dressing: In food processor fitted with chopping blade, process 1/3 C
olive oil, 1/4 C white-wine vinegar, 1 small clove garlic, 2 T fresh
lemon juice, 1 t fresh thyme leaves, and 1/8 t salt until mixture
thickens.
Country Living/Sept/93 Scanned & fixed by DP & GG
Source from luhu.jp
and the salt; cook, covered, 45 minutes over medium-low heat or until
barley is tender and liquid is absorbed. Spoon into medium-size bowl;
set aside to cool to room temperature.
2. In large skillet, heat oil over medium-high heat. Add garlic; saute
until golden brown. Add shiitake mushrooms, remaining 1 T thyme, the
lemon rind, and pepper; cook, stirring occasionally, until mushrooms
soften-about 5 minutes. Add remaining assorted mushrooms and cook,
stirring gently, until just tender-about 2 minutes. Set aside about
1/2 C cooked mushrooms in small bowl. Add corn to skillet and cook,
stirring, until corn is cooked-about 1 to 2 minutes. Transfer mixture
to bowl with barley.
3. Prepare Dressing; add half to barley mixture and toss gently.
4. To serve, place greens in large serving bowl or platter; spoon
barley mixture on top. Scatter reserved 1/2 C mushrooms on top of
mixture; place cherry tomatoes around edge of bowl on top of greens.
Drizzle remaining Dressing over salad. Garnish with fresh thyme, if
desired.
Dressing: In food processor fitted with chopping blade, process 1/3 C
olive oil, 1/4 C white-wine vinegar, 1 small clove garlic, 2 T fresh
lemon juice, 1 t fresh thyme leaves, and 1/8 t salt until mixture
thickens.
Country Living/Sept/93 Scanned & fixed by DP & GG
Source from luhu.jp