Ingredients
- 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
Instructions
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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.
