Saturday, May 14, 2011

Barley with Roasted Mushrooms

I have been eyeing this recipe from Food 52 for several weeks and finally got around to trying it. The original calls for farro, but I substituted pearled barley. Delicious. I loved it warm, room temperature and chilled.


1 cup barley
1/4 lb (approx.) oyster mushrooms
1/4 lb (approx.) shiitake mushrooms
Olive oil
Salt and pepper
1/4 cup chopped parsley
2 Tbsp lemon juice

-Preheat oven to 350

-Rinse barley

-Add barley to a pot and cover with cold water and add a pinch of salt. Bring to a boil and simmer until tender, about 20 minutes, adding more water if needed

-Cut all of the mushrooms into bite sized pieces

-Line a baking sheet with tin foil, toss the mushrooms with salt and pepper and roast until mushrooms are starting to crisp and brown around edges, for about 20 minutes

-Drain barley and set aside barley and mushrooms to cool a little

-Toss together in a bowl, crumble parmesan into pieces and add to bowl with chopped parsley and lemon juice

-Taste and adjust seasonings as necessary

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