Herby Barley Salad with Butter-Basted Mushrooms
Herby Barley Salad with Butter-Basted Mushrooms made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 1 cup pearled barley
- 3 cups vegetable broth
- 1 cup mixed fresh herbs parsley, dill, chives
- 2 cups mushrooms cremini or shiitake, sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Rinse the barley under cold water.
- Cook the barley in vegetable broth.
- Prepare the mushrooms.
- Sauté the mushrooms.
- Stir in the remaining butter and season.
- Mix cooked barley with mushrooms and herbs.
- Taste and adjust seasonings.
- Serve warm or at room temperature.