Pearled barley is a hardworking grain and it just loves to entertain a crowd. Mix it with hearty wild mushrooms, sun-dried tomatoes, and edamame beans and you’re sure to be impressed. This veggie-packed, flavourful and hearty salad will leave you feeling healthy and nourished from the inside out.
Hearty Wild Mushrooms & Barley
Hearty Wild Mushrooms & Barley
with roasted baby onions & sun-dried tomatoes
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Onions
- Balsamic Vinegar
- Carrot
- Carrots
- Edamame Beans
- Fresh Mint
- Pearled Barley
- Spinach
- Sun-Dried Tomatoes
- Sunflower Seeds
- Vegetable Stock
- Wild Mushrooms
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Butter (optional)
APEELING ONIONS!
Preheat the oven to 200°C. Peel the baby onions and halve lengthways – but don’t remove the tip that keeps the layers joined together. Place on a roasting tray, coat in oil, and season. Spread out evenly, turn cut-side down, and cover with tinfoil. Roast in the hot oven for 20-25 minutes until soft. On completion, remove the tinfoil and turn the onions cut-side up. Return to the oven for a further 10 minutes until caramelised.
BARLEY AL DENTE
Place the pearl barley in a pot with the stock and 250ml of water and bring to a boil. Once boiling, reduce the heat and allow to simmer for 20-25 minutes, stirring occasionally. If it starts to dry out, add more water in small increments to continue cooking. On completion, the grain should be al dente. Drain if necessary and mix through the rinsed spinach and edamame beans until the spinach is wilted. Set aside with the lid on to keep warm.
TOASTY SEEDS!
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
MUSHY MIX & BALSAMIC DRESSING
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms and diced carrot for 4-5 minutes until soft and golden, shifting as they colour. Add the chopped sun-dried tomatoes and fry for 1-2 minutes. Remove from the pan, season to taste, and set aside. In a small bowl, combine the balsamic vinegar with 15ml of oil. Whisk to emulsify and season to taste.
ASSEMBLE THE BARLEY!
Place the cooked barley jumble in a bowl, stir through the mushrooms, carrot and sun-dried tomatoes mix, and season to taste.
HEARTY WILD MUSHY FEAST!
Dish up the wild mushroom barley salad. Scatter over the roasted caramelised baby onions, drizzle with the balsamic dressing, and garnish with toasted sunflower seeds and chopped mint leaves. Bon appètit, Chef!
Baby Onions - 2
Pearled Barley - 75ml
Vegetable Stock - 15ml
Spinach - 20g
Edamame Beans - 50g
Sunflower Seeds - 10g
Wild Mushrooms - 125g
Carrots - 120g
Sun-dried Tomatoes - 50g
Balsamic Vinegar - 20ml
Fresh Mint - 4g
APEELING ONIONS!
Preheat the oven to 200°C. Peel the baby onions and halve lengthways – but don’t remove the tip that keeps the layers joined together. Place on a roasting tray, coat in oil, and season. Spread out evenly, turn cut-side down, and cover with tinfoil. Roast in the hot oven for 20-25 minutes until soft. On completion, remove the tinfoil and turn the onions cut-side up. Return to the oven for a further 10 minutes until caramelised.
BARLEY AL DENTE
Place the pearl barley in a pot with the stock and 500ml of water and bring to a boil. Once boiling, reduce the heat and allow to simmer for 20-25 minutes, stirring occasionally. If it starts to dry out, add more water in small increments to continue cooking. On completion, the grain should be al dente. Drain if necessary and mix through the rinsed spinach and edamame beans until the spinach is wilted. Set aside with the lid on to keep warm.
TOASTY SEEDS!
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
MUSHY MIX & BALSAMIC DRESSING
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms and diced carrot for 4-5 minutes until soft and golden, shifting as they colour. Add the chopped sun-dried tomatoes and fry for 1-2 minutes. Remove from the pan, season to taste, and set aside. In a small bowl, combine the balsamic vinegar with 30ml of oil. Whisk to emulsify and season to taste.
ASSEMBLE THE BARLEY!
Place the cooked barley jumble in a bowl, stir through the mushrooms, carrot and sun-dried tomatoes mix, and season to taste.
HEARTY WILD MUSHY FEAST!
Dish up the wild mushroom barley salad. Scatter over the roasted caramelised baby onions, drizzle with the balsamic dressing, and garnish with toasted sunflower seeds and chopped mint leaves. Bon appètit, Chef!
Baby Onions - 4
Pearled Barley - 150ml
Vegetable Stock - 30ml
Spinach - 40g
Edamame Beans - 100g
Sunflower Seeds - 20g
Wild Mushrooms - 250g
Carrot - 240g
Sun-dried Tomatoes - 100g
Balsamic Vinegar - 40ml
Fresh Mint - 8g
APEELING ONIONS!
Preheat the oven to 200°C. Peel the baby onions and halve lengthways – but don’t remove the tip that keeps the layers joined together. Place on a roasting tray, coat in oil, and season. Spread out evenly, turn cut-side down, and cover with tinfoil. Roast in the hot oven for 20-25 minutes until soft. On completion, remove the tinfoil and turn the onions cut-side up. Return to the oven for a further 10 minutes until caramelised.
BARLEY AL DENTE
Place the pearl barley in a pot with the stock and 750ml of water and bring to a boil. Once boiling, reduce the heat and allow to simmer for 25-30 minutes, stirring occasionally. If it starts to dry out, add more water in small increments to continue cooking. On completion, the grain should be al dente. Drain if necessary and mix through the rinsed spinach and edamame beans until the spinach is wilted. Set aside with the lid on to keep warm.
TOASTY SEEDS!
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
MUSHY MIX & BALSAMIC DRESSING
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms and diced carrot for 5-6 minutes until soft and golden, shifting as they colour. Add the chopped sun-dried tomatoes and fry for 1-2 minutes. Remove from the pan, season to taste, and set aside. In a small bowl, combine the balsamic vinegar with 45ml of oil. Whisk to emulsify and season to taste.
ASSEMBLE THE BARLEY!
Place the cooked barley jumble in a bowl, stir through the mushrooms, carrot and sun-dried tomatoes mix, and season to taste.
HEARTY WILD MUSHY FEAST!
Dish up the wild mushroom barley salad. Scatter over the roasted caramelised baby onions, drizzle with the balsamic dressing, and garnish with toasted sunflower seeds and chopped mint leaves. Bon appètit, Chef!
Baby Onions - 6
Pearled Barley - 225ml
Vegetable Stock - 45ml
Spinach - 60g
Edamame Beans - 150g
Sunflower Seeds - 30g
Wild Mushrooms - 375g
Carrot - 360g
Sun-dried Tomatoes - 150g
Balsamic Vinegar - 60ml
Fresh Mint - 12g
APEELING ONIONS!
Preheat the oven to 200°C. Peel the baby onions and halve lengthways – but don’t remove the tip that keeps the layers joined together. Place on a roasting tray, coat in oil, and season. Spread out evenly, turn cut-side down, and cover with tinfoil. Roast in the hot oven for 20-25 minutes until soft. On completion, remove the tinfoil and turn the onions cut-side up. Return to the oven for a further 10 minutes until caramelised.
BARLEY AL DENTE
Place the pearl barley in a pot with the stock and 1L of water and bring to a boil. Once boiling, reduce the heat and allow to simmer for 25-30 minutes, stirring occasionally. If it starts to dry out, add more water in small increments to continue cooking. On completion, the grain should be al dente. Drain if necessary and mix through the rinsed spinach and edamame beans until the spinach is wilted. Set aside with the lid on to keep warm.
TOASTY SEEDS!
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
MUSHY MIX & BALSAMIC DRESSING
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms and diced carrot for 5-6 minutes until soft and golden, shifting as they colour. Add the chopped sun-dried tomatoes and fry for 1-2 minutes. Remove from the pan, season to taste, and set aside. In a small bowl, combine the balsamic vinegar with 60ml of oil. Whisk to emulsify and season to taste.
ASSEMBLE THE BARLEY!
Place the cooked barley jumble in a bowl, stir through the mushrooms, carrot and sun-dried tomatoes mix, and season to taste.
HEARTY WILD MUSHY FEAST!
Dish up the wild mushroom barley salad. Scatter over the roasted caramelised baby onions, drizzle with the balsamic dressing, and garnish with toasted sunflower seeds and chopped mint leaves. Bon appètit, Chef!
Baby Onions - 8
Pearled Barley - 300ml
Vegetable Stock - 60ml
Spinach - 80g
Edamame Beans - 200g
Sunflower Seeds - 40g
Wild Mushrooms - 500g
Carrot - 480g
Sun-dried Tomatoes - 200g
Balsamic Vinegar - 80ml
Fresh Mint - 15g
Woolies Products in this dish
