Herby Microgreen Barley Salad with Butter Browned Mushrooms & Shallots

January 20, 2021 1 Comment

Herby Microgreen Barley Salad with Butter Browned Mushrooms & Shallots

Recipe: Herby Microgreen Barley Salad with Browned Buttered Mushrooms & Shallots

Author: Carolyn Severin, Hamama Happiness Team Member

Prep Time:  15 Minutes

Cook Time:   1 hour 20 Minutes 

Makes: 4-6 Servings

Browned buttered mushrooms and shallots....the texture of barley…fresh cilantro, parsley and microgreens....a splash of lemon juice. All I have to say is give this dish a try and you won’t regret it!

Ingredients: 

1 cup hulled, hull-less, or pearl barley

Kosher salt

5 shallots, thinly sliced into rings

⅓ cup olive oil

8 ounces mushrooms (such as maitake, chanterelle, and/or oyster), torn or cut into large pieces

3 sprigs thyme

2 garlic clove, crushed

3 tablespoons of vegan butter or regular butter

2 cup chopped fresh cilantro

2 cup chopped fresh parsley

2 cup chopped microgreens (I chose Broccoli)

2 tablespoons fresh lemon juice

Salt and Pepper to taste

Your favorite Hamama Microgreens for Garnish 

Instructions:

  1. Cook barley in a medium pot of boiling salted water until tender, 50–60 minutes for hulled or hull-less, 20–30 minutes for pearl. Drain; spread out on a baking sheet and let cool.
  2. Meanwhile, cook shallots in olive oil in a small saucepan over medium-high heat, stirring occasionally to keep shallots from burning, until golden brown, 5–7 minutes. Transfer shallots to paper towels to drain; season with salt. Let cool. Set shallots aside.
  3. Heat olive oil in a large skillet over medium-high until just beginning to smoke. Arrange mushrooms in a skillet and cook until undersides are golden brown, about 3 minutes. Season mushrooms with salt and pepper, toss, and continue to cook until golden brown all over, about 5 minutes longer.
  4. Reduce heat to medium and add thyme sprigs, garlic, and butter to the skillet. Cook until butter smells nutty. Using a slotted spoon, transfer mushrooms to a small bowl, leaving thyme behind.
  5.  Toss cooled barley, cilantro, parsley, microgreens, lemon juice, shallots and mushrooms in a large bowl to combine; season with salt and pepper. 
  6. Just before serving, top with more microgreens if you choose and enjoy! 

Make this recipe today!



1 Response

Ann
Ann

February 25, 2021

That looks delicious! Thank you!

Leave a comment

Comments will be approved before showing up.


Also in Recipes

Vegan Sprouted Lentil Burgers
Vegan Sprouted Lentil Burgers

June 11, 2021

Sprouts, Microgreens & Burgers, oh my!!! Let's take a burger to the next level and add all the phases of the plant life to it. That’s one healthy burger!

Read More

Broiled Garlic Lemon Butter Lobster Tail with Vermicelli Salad & Chili Vinaigrette
Broiled Garlic Lemon Butter Lobster Tail with Vermicelli Salad & Chili Vinaigrette

June 04, 2021

Looking for a restaurant style dish? This Lobster Vermicelli Salad combo is to die for!

Read More

Microgreen Salsa
Microgreen Salsa

May 28, 2021

Dip your chips into this fresh, simple and delicious salsa!

Read More