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Photo: Victor Protasio
Active Time:30 minsTotal Time:40 minsServings:4Jump to Nutrition Facts
Active Time:30 minsTotal Time:40 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cuppearl barley1tablespoonbalsamic vinegar2teaspoonsreduced-sodium soy sauce¼cupextra-virgin olive oil, divided3(8 ounce) packagesfresh cremini mushrooms, quartered2tablespoonslemon juice, divided½teaspoonsalt, divided½teaspoonground pepper, divided2cupsthinly sliced radicchio½cupchopped fresh flat-leaf parsley½ounceParmesan cheese, shaved1teaspoonhoney
Cook Mode(Keep screen awake)
Ingredients
½cuppearl barley
1tablespoonbalsamic vinegar
2teaspoonsreduced-sodium soy sauce
¼cupextra-virgin olive oil, divided
3(8 ounce) packagesfresh cremini mushrooms, quartered
2tablespoonslemon juice, divided
½teaspoonsalt, divided
½teaspoonground pepper, divided
2cupsthinly sliced radicchio
½cupchopped fresh flat-leaf parsley
½ounceParmesan cheese, shaved
1teaspoonhoney
DirectionsPlace a large rimmed baking sheet in oven: preheat to 450°F. Bring a large pot of water to a boil over medium-high heat. Stir in barley; cook, uncovered, stirring occasionally, until tender, 20 to 25 minutes.Meanwhile, whisk vinegar, soy sauce and 2 tablespoons oil in a large bowl. Add mushrooms to the mixture and toss to coat. Carefully remove the hot pan from the oven; spread the mushrooms on it in an even layer. Roast until tender and golden, about 20 minutes.Drain the cooked barley and transfer to a large bowl. Immediately add 1 tablespoon each oil and lemon juice and 1/4 teaspoon each salt and pepper.Add the roasted mushrooms, radicchio, parsley and Parmesan to the barley mixture. Whisk honey and the remaining 1 tablespoon each oil and lemon juice and 1/4 teaspoon each salt and pepper in a small bowl until combined. Drizzle over the salad and toss to coat.Originally appeared: EatingWell.com, March 2021
Directions
Place a large rimmed baking sheet in oven: preheat to 450°F. Bring a large pot of water to a boil over medium-high heat. Stir in barley; cook, uncovered, stirring occasionally, until tender, 20 to 25 minutes.Meanwhile, whisk vinegar, soy sauce and 2 tablespoons oil in a large bowl. Add mushrooms to the mixture and toss to coat. Carefully remove the hot pan from the oven; spread the mushrooms on it in an even layer. Roast until tender and golden, about 20 minutes.Drain the cooked barley and transfer to a large bowl. Immediately add 1 tablespoon each oil and lemon juice and 1/4 teaspoon each salt and pepper.Add the roasted mushrooms, radicchio, parsley and Parmesan to the barley mixture. Whisk honey and the remaining 1 tablespoon each oil and lemon juice and 1/4 teaspoon each salt and pepper in a small bowl until combined. Drizzle over the salad and toss to coat.
Place a large rimmed baking sheet in oven: preheat to 450°F. Bring a large pot of water to a boil over medium-high heat. Stir in barley; cook, uncovered, stirring occasionally, until tender, 20 to 25 minutes.
Meanwhile, whisk vinegar, soy sauce and 2 tablespoons oil in a large bowl. Add mushrooms to the mixture and toss to coat. Carefully remove the hot pan from the oven; spread the mushrooms on it in an even layer. Roast until tender and golden, about 20 minutes.
Drain the cooked barley and transfer to a large bowl. Immediately add 1 tablespoon each oil and lemon juice and 1/4 teaspoon each salt and pepper.
Add the roasted mushrooms, radicchio, parsley and Parmesan to the barley mixture. Whisk honey and the remaining 1 tablespoon each oil and lemon juice and 1/4 teaspoon each salt and pepper in a small bowl until combined. Drizzle over the salad and toss to coat.
Originally appeared: EatingWell.com, March 2021
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Nutrition Facts(per serving)285Calories16gFat31gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
