Tag Archives: barley

Mushroom, Barley, and Asparagus Salad

I often stick to the same grains: rice (usually short grain brown rice, occasionally another variety) and quinoa (which I know is actually a seed and not a grain).  In an effort to vary my diet a little bit I came up with the following. This is going to make a yummy lunch this week.

Ingredients:

  • 2/3 bunch asparagus, chopped (I would have put in all of it, but I had already used some up)
  • 1 sweet yellow onion, diced
  • 2 cloves garlic
  • 1-2 Tablespoons olive oil
  • a little bit of rosemary, chopped (I had this in my fridge.  Feel free to omit)
  • 16 oz mushrooms (any variety will work well…I used a combination of shitake and baby bellas)
  • 1 cup pearled barley
  • 3 cups veggie stock
  • 1 can of chickpeas
  • Salt

I first sauteed the chopped asparagus in a little bit of olive oil, just until tender.  I then removed it from the pan because I didn’t want it to get all mushy.  Mushy asparagus is the worst.  I added the chopped onion to the pan, followed that with the garlic, and then the mushrooms.  Adding each a few minutes apart.  I let that cook for about 10 minutes or so.  I then added the rosemary, barley, and veggie stock.  I brought it to a boil and then let it simmer for about 40 minutes (until the barley was cooked).  Last but, not least, I threw back in the asparagus and added the chickpeas.  Viola!

5 servings- I stuck 2 in the freezer for a rainy day.

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Barley and Arugula Saute

I had read a recipe for a Barley, Arugula, and Grape Tomato Saute and since I rarely ever follow a recipe, I read it and was inspired to make my own version of it.

Ingredients:

  • 1/2 cup barley
  • 1 1/4 cups water
  • salt
  • 1 clove garlic, minced
  • 1 pint baby bella mushrooms, chopped into small pieces
  • 5 shitake mushrooms, chopped into small pieces (these were left over from something else and hanging out in my fridge…this would work just fine without the addition of the extra mushrooms)
  • 10 grape tomatoes, cut into quarters
  • olive oil
  • lemon zest
  • 1 can of chickpeas, drained and rinsed
  • 3-4 cups baby arugula

I cooked up 1/2 cup of barley in 1 1/4 cups salted water.  While that was simmering away, I sauteed the garlic in a little bit of olive oil and added the baby bellas and shitakes.  I let those cook for 8-10 minutes and then I added the tomatoes.  When the barley was done (all the water was evaporated-about 30 minutes), I added the barley to the pan of goodies.  I then added the chickpeas and arugula and cooked it until the arugula was wilted, just a couple of minutes.  When I took it off the heat I added a whole bunch of lemon zest.

It tastes great and it would work well with a variety of other grains: wheatberries, brown rice, etc.

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