Roasted Mushroom, Barley, and Brown Rice Salad recipe - ingredients, nutrition and when to eat it
This salad pairs roasted mushrooms with barley and brown rice, lightly tossed in a soy sauce and perilla oil dressing.
This salad pairs roasted mushrooms with barley and brown rice, lightly tossed in a soy sauce and perilla oil dressing. The mushrooms’ chewy texture goes well with the nutty flavor of the grains. It makes a satisfying, fresh-tasting meal for lunch or dinner.
Salads & light · 30 minutes to cook
Tips: Spread the mushrooms out in the pan as they cook to keep them from steaming and help them brown.
Tips: Let the grains cool slightly before adding the baby greens so they don’t wilt.
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Ingredients (1 serving)
- King oyster mushroom — 1 pc
- Shiitake mushroom — 2 pc
- Boiled barley — 0.5 cup
- Brown rice — 0.5 cup
- Baby greens — 1 handful
- Soy sauce — 1 Tbsp
- Perilla oil — 1 tsp
- Vinegar — 1 tsp
- Garlic — 0.5 pc
- Sesame seeds — 1 tsp