Barley and Mushroom Salad

Barley is a very old, lesser known grain (in the Unite States, though it has been in America since the 17th century), that has been around for about 8000-10,000 years. It was one of the first crops cultivated by man, believed to have originated in Egypt. Barley is eaten more in Europe, and specifically in Russia, than it is in the United States, where it was replaced by wheat in the 19th century. However it is still a staple in places where cold, high-altitude or harsh environments where wheat can not grow, such as Scandinavia and Russia.

I love barley but I forget about it a lot of times. Usually when I cook it I make beef barley soup, which is long over due by the way. 🙂 But I tried something different with it this time, and I really liked my new creation a lot. This time I used my barley to make a warmed barley and mushroom salad.

Barley and Mushroom Salad

8 oz barley

1 lb mushrooms, sliced

1 shallot, diced fine

1-1/2 cups broccoli florets

1 TBSP garlic

1/2 bell pepper, any color, diced fine

salt & pepper to taste

1/2 cup Peruvian peppers, optional

olive oil

1-2 TBSP balsamic vinegar glaze or lemon balsamic vinegar

Cook the barley according to the package directions.

Get a skillet very hot and add the oil, then saute the peppers, shallots, garlic, mushrooms, broccoli and salt & pepper for about 5-7 minutes, or until they are tender and the shallots are translucent. If you are using Peruvian peppers, add them right at the end of the cooking process, just long enough for them to heat up.

When the barley is cooked, add it to the vegetable mixture and mix thoroughly.

My balsamic glaze wasn’t cooperating, so instead I just drizzled a little lemon balsamic vinegar over the top of barley mixture once it was all tossed together. Since when am I ever bothered by little trivial things like “not having” what the recipe calls for, or things not working properly? I improvise; all the time. That’s just what I do. 🙂 🙂 🙂

You can eat this delicious salad as is, as a vegetarian/vegan option and it will still be delicious and healthy. Or you can add chicken to it. I added chicken to mine and made it more of a main meal rather than a side dish. I also added a bit more lemon balsamic vinegar on top of the chicken, to give it more flavor.

Recipes are only guidelines. If you don’t have all the ingredients, or if you like some things but not others, change them. Adapt them to what you have and what you like. Play with your food. It’s OK. Be creative. 🙂

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.