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Gallery Barley, Mushroom, and Dill Salad Credit: Johnny Miller Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 6 Yield: Makes 5 cups
Ingredients Ingredient Checklist 1/4 cup plus 1 tablespoon extra-virgin olive oil 10 cremini or white button mushrooms, stems removed 2 tablespoons red-wine vinegar 1 teaspoon Dijon mustard Coarse salt and freshly ground pepper 3 cups cooked pearl barley, tossed with 1 tablespoon red-wine vinegar while warm 1 carrot, grated 1 celery stalk, sliced on the bias 1 scallion, thinly sliced 2 tablespoons fresh dill
Variations To make this recipe as it appeared on Mad Hungry in March 2011, eliminate the scallion. To cook barley: bring 1 cup barley, 2 cups water, and 1/2 teaspoon salt to a boil in a small pot. Reduce to simmer, and cook until tender, about 40 minutes.
Gallery Barley, Mushroom, and Dill Salad Credit: Johnny Miller
Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 6 Yield: Makes 5 cups
Gallery
Barley, Mushroom, and Dill Salad Credit: Johnny Miller
Barley, Mushroom, and Dill Salad
Credit: Johnny Miller
Barley, Mushroom, and Dill Salad
Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 6 Yield: Makes 5 cups
Recipe Summary
prep: 15 mins total: 1 hr 15 mins
Servings: 6 Yield: Makes 5 cups
prep: 15 mins
total: 1 hr 15 mins
prep:
15 mins
total:
1 hr 15 mins
Servings: 6
Yield: Makes 5 cups
6
Makes 5 cups
Ingredients
Ingredients
- 1/4 cup plus 1 tablespoon extra-virgin olive oil 10 cremini or white button mushrooms, stems removed 2 tablespoons red-wine vinegar 1 teaspoon Dijon mustard Coarse salt and freshly ground pepper 3 cups cooked pearl barley, tossed with 1 tablespoon red-wine vinegar while warm 1 carrot, grated 1 celery stalk, sliced on the bias 1 scallion, thinly sliced 2 tablespoons fresh dill
Directions
Heat a skillet over high heat. Swirl in 1 tablespoon oil. Cook mushrooms, cap sides down, for 5 minutes. Let cool; slice.
Whisk together remaining 1/4 cup oil, the vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss together mushrooms, barley, carrot, celery, scallion, and dill. Drizzle vinaigrette over top; toss to coat. Refrigerate until ready to serve.
Variations To make this recipe as it appeared on Mad Hungry in March 2011, eliminate the scallion. To cook barley: bring 1 cup barley, 2 cups water, and 1/2 teaspoon salt to a boil in a small pot. Reduce to simmer, and cook until tender, about 40 minutes.
Variations
To make this recipe as it appeared on Mad Hungry in March 2011, eliminate the scallion. To cook barley: bring 1 cup barley, 2 cups water, and 1/2 teaspoon salt to a boil in a small pot. Reduce to simmer, and cook until tender, about 40 minutes.
Reviews
Add Rating & Review 4 Ratings 5 star values: 0 4 star values: 2 3 star values: 1 2 star values: 1 1 star values: 0
Reviews
Add Rating & Review 4 Ratings 5 star values: 0 4 star values: 2 3 star values: 1 2 star values: 1 1 star values: 0
Add Rating & Review
4 Ratings 5 star values: 0 4 star values: 2 3 star values: 1 2 star values: 1 1 star values: 0
4 Ratings 5 star values: 0 4 star values: 2 3 star values: 1 2 star values: 1 1 star values: 0
4 Ratings 5 star values: 0 4 star values: 2 3 star values: 1 2 star values: 1 1 star values: 0
5 star values: 0 4 star values: 2 3 star values: 1 2 star values: 1 1 star values: 0
All Reviews for Barley, Mushroom, and Dill Salad
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Barley, Mushroom, and Dill Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
