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  • 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
  1. 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.

    This simple herb mushroom barley salad has everything: chewy herbed barley tossed with fresh lemon juice and roasted vegetables.