Mushroom and Barley Salad recipe - ingredients, nutrition and when to eat it
This salad brings together roasted mushrooms and cooked barley with herbs and onion.
This salad brings together roasted mushrooms and cooked barley with herbs and onion. The mushrooms’ earthy aroma pairs with the barley’s chewy texture, and it’s delicious served warm or chilled. It’s a satisfying one-bowl lunch.
Salads & light · 25 minutes to cook
Nutrition (per 324.7g serving): 380.8 kcal · protein 8.6g · carbohydrate 56.9g · fat 15.3g · sodium 515mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Don’t overcrowd the pan; spread the mushrooms out as they cook to keep them from getting watery and help them turn savory and golden.
Tips: If the cooked barley is chilled, add it to the pan with the mushrooms and stir-fry for a minute or two to warm through.
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Ingredients (1 serving)
- Cooked barley — 0.8 cup
- Mushrooms — 100 g
- Onion — 0.3 pc
- Olive oil — 1 Tbsp
- Balsamic vinegar — 1 Tbsp
- Parsley — 1 Tbsp
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp