Pearled barley is a hardworking grain and it just loves to entertain a crowd. Mix it with hearty mushrooms, sun-dried tomatoes, and edamame beans – you’re sure to be impressed. This veggie-packed, flavourful and hearty salad will leave you feeling healthy and nourished from the inside out.
Sun-dried Tomato & Mushroom Barley
Sun-dried Tomato & Mushroom Barley
with roasted baby onions
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Onions
- Balsamic Vinegar
- Button Mushrooms
- Carrot
- Edamame Beans
- Pearled Barley
- Spinach
- Sun-Dried Tomatoes
- Sunflower Seeds
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Tinfoil
- Butter (optional)
- Seasoning (Salt & Pepper)
APEELING ONIONS!
Peel the baby onions and halve lengthwise. Don’t remove the tip that keeps the layers joined together. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the onions cut-side down until charred, 7-8 minutes. Flip the onions and place the lid on so they can cook through, 5-6 minutes. Remove from the pan and set aside.
BARLEY AL DENTE
Place the pearled barley in a pot with 250ml [500ml]|#7DA0D7 of salted water and the stock. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain if needed, mix through the Spinach and edamame beans until the leaves are wilted. Cover and set aside.
TOASTY SEEDS!
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MUSHROOMS & BALSAMIC DRESSING
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms and Carrot until soft and golden, 4-5 minutes (shifting as they colour). Add the sun-dried tomatoes and fry, 1-2 minutes. Remove from the pan, season and set aside. In a small bowl, combine the balsamic vinegar with 10ml [20ml]|#7DA0D7 of oil and seasoning.
ASSEMBLE THE BARLEY!
Place the loaded barley in a bowl, stir through the mushrooms, Carrot and sun-dried tomatoes mix, and season.
HEARTY WILD MUSHROOM FEAST!
Dish up the mushroom barley salad. Scatter over the caramelised baby onions, drizzle with the balsamic dressing, and garnish with sunflower seeds. Bon appètit, Chef!
APEELING ONIONS!
Peel the baby onions and halve lengthwise. Don’t remove the tip that keeps the layers joined together. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the onions cut-side down until charred, 7-8 minutes. Flip the onions and place the lid on so they can cook through, 5-6 minutes. Remove from the pan and set aside.
BARLEY AL DENTE
Place the pearled barley in a pot with 250ml [500ml]|#7DA0D7 of salted water and the stock. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain if needed, mix through the Spinach and edamame beans until the leaves are wilted. Cover and set aside.
TOASTY SEEDS!
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MUSHROOMS MIX & BALSAMIC DRESSING
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms and Carrot until soft and golden, 4-5 minutes (shifting as they colour). Add the sun-dried tomatoes and fry, 1-2 minutes. Remove from the pan, season and set aside. In a small bowl, combine the balsamic vinegar with 10ml [20ml]|#7DA0D7 of oil and seasoning.
ASSEMBLE THE BARLEY!
Place the loaded barley in a bowl, stir through the mushrooms, Carrot and sun-dried tomatoes mix, and season.
HEARTY WILD MUSHROOM FEAST!
Dish up the mushroom barley salad. Scatter over the caramelised baby onions, drizzle with the balsamic dressing, and garnish with sunflower seeds. Bon appètit, Chef!
APEELING ONIONS!
Peel the baby onions and halve lengthwise. Don’t remove the tip that keeps the layers joined together. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the onions cut-side down until charred, 8-10 minutes. Flip the onions and place the lid on so they can cook through, 6-7 minutes. Remove from the pan and set aside.
BARLEY AL DENTE
Place the pearled barley in a pot with 750ml [1L]|#7DA0D7 of salted water and the stock Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain if needed, mix through the Spinach and edamame beans until the leaves are wilted. Cover and set aside.
TOASTY SEEDS!
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MUSHROOM MIX & BALSAMIC DRESSING
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms and Carrot until soft and golden, 5-6 minutes (shifting as they colour). Add the sun-dried tomatoes and fry, 1-2 minutes. Remove from the pan, season and set aside. In a small bowl, combine the balsamic vinegar with 30ml [40ml]|#7DA0D7 of oil and seasoning.
ASSEMBLE THE BARLEY!
Place the loaded barley in a bowl, stir through the mushrooms, Carrot and sun-dried tomatoes mix, and season.
HEARTY WILD MUSHROOM FEAST!
Dish up the mushroom barley salad. Scatter over the caramelised baby onions, drizzle with the balsamic dressing, and garnish with sunflower seeds. Bon appètit, Chef!
APEELING ONIONS!
Peel the baby onions and halve lengthwise. Don’t remove the tip that keeps the layers joined together. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the onions cut-side down until charred, 8-10 minutes. Flip the onions and place the lid on so they can cook through, 6-7 minutes. Remove from the pan and set aside.
BARLEY AL DENTE
Place the pearled barley in a pot with 750ml [1L]|#7DA0D7 of salted water and the stock Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain if needed, mix through the Spinach and edamame beans until the leaves are wilted. Cover and set aside.
TOASTY SEEDS!
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MUSHROOMS & BALSAMIC DRESSING
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms and Carrot until soft and golden, 5-6 minutes (shifting as they colour). Add the sun-dried tomatoes and fry, 1-2 minutes. Remove from the pan, season and set aside. In a small bowl, combine the balsamic vinegar with 30ml [40ml]|#7DA0D7 of oil and seasoning.
ASSEMBLE THE BARLEY!
Place the loaded barley in a bowl, stir through the mushrooms, Carrot and sun-dried tomatoes mix, and season.
HEARTY WILD MUSHROOM FEAST!
Dish up the mushroom barley salad. Scatter over the caramelised baby onions, drizzle with the balsamic dressing, and garnish with sunflower seeds. Bon appètit, Chef!
Frequently Asked Questions
What is the preparation time for Sun-dried Tomato & Mushroom Barley?
The preparation time for Sun-dried Tomato & Mushroom Barley with roasted baby onions is between 15 and 30 minutes.
What is the total time required to make Sun-dried Tomato & Mushroom Barley with roasted baby onions?
The total time required to make Sun-dried Tomato & Mushroom Barley with roasted baby onions is between 40 and 60 minutes.
How many servings does Sun-dried Tomato & Mushroom Barley provide?
4 servings
What are the main ingredients in Sun-dried Tomato & Mushroom Barley?
Baby Onions, Balsamic Vinegar, Button Mushrooms, Carrot, Edamame Beans, Pearled Barley, Spinach, Sun-Dried Tomatoes, Sunflower Seeds, Vegetable Stock
What is the nutritional information of Sun-dried Tomato & Mushroom Barley?
Calories: 653, Carbs: 142 grams, Fat: grams, Protein: 28.7 grams, Sugar: 43.5 grams, Salt: 1939 grams
How do I prepare Sun-dried Tomato & Mushroom Barley?
BARLEY AL DENTE: Place the pearled barley in a pot with 250ml [500ml]|#7DA0D7 of salted water and the stock. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain if needed, mix through the spinach and edamame beans until the leaves are wilted. Cover and set aside. TOASTY SEEDS!: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. HEARTY WILD MUSHROOM FEAST!: Dish up the mushroom barley salad. Scatter over the caramelised baby onions, drizzle with the balsamic dressing, and garnish with sunflower seeds. Bon appètit, Chef! MUSHROOMS MIX & BALSAMIC DRESSING: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms and carrot until soft and golden, 4-5 minutes (shifting as they colour). Add the sun-dried tomatoes and fry, 1-2 minutes. Remove from the pan, season and set aside. In a small bowl, combine the balsamic vinegar with 10ml [20ml]|#7DA0D7 of oil and seasoning. ASSEMBLE THE BARLEY!: Place the loaded barley in a bowl, stir through the mushrooms, carrot and sun-dried tomatoes mix, and season. APEELING ONIONS!: Peel the baby onions and halve lengthwise. Don’t remove the tip that keeps the layers joined together. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the onions cut-side down until charred, 7-8 minutes. Flip the onions and place the lid on so they can cook through, 5-6 minutes. Remove from the pan and set aside.
What should be prepared from my kitchen to make Sun-dried Tomato & Mushroom Barley?
Baby Onions, Balsamic Vinegar, Button Mushrooms, Carrot, Edamame Beans, Pearled Barley, Spinach, Sun-Dried Tomatoes, Sunflower Seeds, Vegetable Stock
How many calories does Sun-dried Tomato & Mushroom Barley have?
653 calories
How much fat content does Sun-dried Tomato & Mushroom Barley have?
grams
Woolies Products in this dish
