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.
Wild Mushroom Barley
Wild Mushroom Barley
with roasted baby onions & sun-dried tomatoes
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Baby Onions
- Balsamic Vinegar
- Carrot
- Edamame Beans
- Exotic Mushroom Mix
- Exotic Mushrooms Mix (4 Strains)
- Fresh Mint
- Pearled Barley
- Spinach
- Sun-Dried Tomatoes
- Sunflower Seeds
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive & coconut)
- Salt & Pepper
- Water
- Tinfoil
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 THERE....
Place the pearl barley in a pot with the stock and 250ml of water and bring to the 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 shelled 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 and set aside to cool.
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 caramelized baby onions, drizzle with the balsamic dressing, and garnish with toasted sunflower seeds and chopped mint leaves. Bon appètit, Chef!
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 THERE....
Place the pearl barley in a pot with the stock and 500ml of water and bring to the 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 shelled 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 and set aside to cool.
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 caramelized baby onions, drizzle with the balsamic dressing, and garnish with toasted sunflower seeds and chopped mint leaves. Bon appètit, Chef!
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 THERE....
Place the pearl barley in a pot with the stock and 750ml of water and bring to the 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 shelled 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 and set aside to cool.
MUSHY MIX & BALSAMIC DRESSING
Place a large pan over 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 caramelized baby onions, drizzle with the balsamic dressing, and garnish with toasted sunflower seeds and chopped mint leaves. Bon appètit, Chef!
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 THERE....
Place the pearl barley in a pot with the stock and 1L of water and bring to the 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 shelled 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 and set aside to cool.
MUSHY MIX & BALSAMIC DRESSING
Place a large pan over 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 caramelized baby onions, drizzle with the balsamic dressing, and garnish with toasted sunflower seeds and chopped mint leaves. Bon appètit, Chef!
Frequently Asked Questions
What is the preparation time for Wild Mushroom Barley?
The preparation time for Wild Mushroom Barley with roasted baby onions & sun-dried tomatoes is between 25 and 40 minutes.
What is the total time required to make Wild Mushroom Barley with roasted baby onions & sun-dried tomatoes?
The total time required to make Wild Mushroom Barley with roasted baby onions & sun-dried tomatoes is between 45 and 60 minutes.
How many servings does Wild Mushroom Barley provide?
4 servings
What are the main ingredients in Wild Mushroom Barley?
Baby Onions, Balsamic Vinegar, Carrot, Edamame Beans, Exotic Mushroom Mix, Exotic Mushrooms Mix (4 Strains), Fresh Mint, Pearled Barley, Spinach, Sun-Dried Tomatoes, Sunflower Seeds, Vegetable Stock
What is the nutritional information of Wild Mushroom Barley?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Wild Mushroom Barley?
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. 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 THERE....: Place the pearl barley in a pot with the stock and 500ml of water and bring to the 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 shelled 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 and set aside to cool. 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. HEARTY WILD MUSHY FEAST!: Dish up the wild mushroom barley salad. Scatter over the roasted caramelized baby onions, drizzle with the balsamic dressing, and garnish with toasted sunflower seeds and chopped mint leaves. Bon appètit, Chef!
What should be prepared from my kitchen to make Wild Mushroom Barley?
Baby Onions, Balsamic Vinegar, Carrot, Edamame Beans, Exotic Mushroom Mix, Exotic Mushrooms Mix (4 Strains), Fresh Mint, Pearled Barley, Spinach, Sun-Dried Tomatoes, Sunflower Seeds, Vegetable Stock
How many calories does Wild Mushroom Barley have?
calories
How much fat content does Wild Mushroom Barley have?
grams
Woolies Products in this dish
