Barley and Mushroom Salad

Name: Barley and Mushroom Salad
Total time: 35 min
Yield: 3 servings
Cuisine: American
Ingredients: 1 cup pearl barley; 3 cups vegetable stock; 8 oz mushrooms; 3 cups chopped kale; 1/4 cup red onion; 3 cloves garlic; 3 tbsp olive oil; 2 tbsp balsamic vinegar; 1 tbsp lemon juice; Salt and black pepper

Chewy barley with roasted mushrooms, kale, and garlic vinaigrette.

35 min · Beginner · 380 cal · 11g protein · $1.40/serving · American

Vegan Vegetarian Meal Prep Comfort Food

35minutes

3servings

380calories

11gprotein

$1.40per serving

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Ingredients (serves 3)

1 cup pearl barley
3 cups vegetable stock
8 oz mushrooms
3 cups chopped kale
1/4 cup red onion
3 cloves garlic
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp lemon juice
Salt and black pepper

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Instructions

1
Cook barley in vegetable stock for 25 minutes until tender. Drain if needed.
2
Preheat oven to 400°F. Chop mushrooms and toss with 1 tbsp olive oil, salt, and pepper.
3
Roast mushrooms for 15 minutes until golden.
4
Chop kale and red onion. Mince garlic.
5
Whisk remaining olive oil, balsamic vinegar, lemon juice, garlic, salt, and pepper.
6
Combine barley, mushrooms, kale, and onion in a bowl. Toss with dressing.