Tomato Mushroom Barley Salad
This salad, it is simple yet satisfying. It is also a way to understand barley and how simple it shows a multitude of uses. From risotto to a casserole and everything in between. the grain expands when it absorbs any liquid such as water, chicken broth, etc. This was different but it was satisfying.
Servings:
1
yield(s)
Cook Time:
30
mins
Ingredients
-
2
cup
barley
(barley needs to soak up the liquid to be done)
-
pt
spinach
(preferred fresh, the full bag )
-
pt
grape tomato
(preferred to be cut )
-
red onion
(optional to use the full onion or half)
-
qt
sliced mushroom
(optional to purchased sliced or whole)
-
tsp
minced garic
(any garlic can be used)
Instructions
-
Boil water for the barley. Once that happens let the barley cook for ten to fifteen minutes.
-
Take it off the heat by then the barley should have absorbed the water.
-
In another pan add oil and minced garlic. Once it gets hot add the red onions until tender
-
Add handfuls at a time of spinach. It needs to cook down and then add more. During this process add the mushrooms and grape tomatoes
-
Once everything has been cooked mixed together and serve.