I think you guys know that I love barley. What I love even more is a easy side dishes. And nothing is easier than this herby barley salad. While the barley is boiling– the vegetables are in the oven roasting and I’m watching Stranger things on Netflix. That is my kinda cooking.
My mom makes a fantastic mushroom and barley soup but it is infinitely too hot today for that so I decided to make it into a salad. Chewy barley tossed with fresh lemon juice and covered in a herby mixture that instantly brightens the mushroom and onion.
Try it today as we head into fall.
Note: I have another post to help with making the best barley eva!
- 1 Cup Pearl barley
- 1 Sweet onion sliced into wedges
- 1 cup Cilantro chopped
- 1 cup Parsley chopped
- 2 cloves Garlic finely chopped
- 8 oz Assorted mushrooms oyster, portabella etc
- Juice 1 lemon
- Kosher salt
- Fresh black pepper
- 1/4 cup Parmesan grated or shaved
- 2 Tbsp Olive Oil
- 1/4 cup Fresh thyme chopped
See link in post on how to cook Barley.
Preheat oven to 400.
In a bowl toss together onion, mushroom, thyme, garlic, cover with a high heat oil (grape seed etc). Put the contents on a baking sheet. Sprinkle with salt and pepper. Roast for Approximately- 30 minutes, until the vegetables are brown and tender.
Toss barley, cilantro, parsley, lemon juice, Parmesan, and 2 Tbsp. in a large bowl to combine; season with salt and pepper. Add roasted vegetables; toss again to combine.
Just before serving, more shaved Parmesan.