This barley, herb, and mushroom salad is incredible. As an added bonus, it’s a terrific vegetarian salad option at a dinner party. It’s high in fiber and packed with healthy goodness too.
While you can prepare all of the ingredients ahead of time, including the barley and mushrooms, hold off on mixing the whole salad together in a salad bowl until you’re ready to serve.
This one recipe has it all. It’s chewy and meaty. The herbs give this dish freshness, and color. Plus, the shallot oil is amazing. Accompanied with some parmesan cheese and drizzled lemon, the balance is perfect.
For those of you who don’t like barley, brown rice is a great alternative for this salad. We prefer brown rice over white rice for added flavour.
This recipe is high energy with lots of carbs and fats. So, for the calorie-conscious, you can certainly consider reducing the oil and butter quantities to your liking. You could also use less barley and more vegetables if you so desire.
We love to use oyster mushrooms, but you can choose from any of your favorite mushroom varieties. And don’t go easy on them. More is better when it comes to this ingredient. For those who want to bulk up the barley salad, you could also consider adding roasted asparagus or pumpkin, spinach, and additional herbs such as basil.
Finally, a generous amount of parmesan will give this salad that acidic flavour burst that ties it all together. If you want the dish to have less energy, go easy on the parmesan. But remember that it really does tie all the ingredients together.
If you like this salad recipe, you can find other recipes like this on our recipes, food & wine page.
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