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.
Serving guide
Choose your portion size.
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 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!
Baby Onions - 3
Pearled Barley - 75ml
Vegetable Stock - 15ml
Baby Spinach - 20g
Edamame Beans - 50g
Sunflower Seeds - 10g
Button Mushrooms - 125g
Carrot - 120g
Sun-dried Tomatoes - 40g
Balsamic Vinegar - 10ml
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 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!
Baby Onions - 6
Pearled Barley - 150ml
Vegetable Stock - 30ml
Baby Spinach - 40g
Edamame Beans - 100g
Sunflower Seeds - 20g
Button Mushrooms - 250g
Carrot - 240g
Sun-dried Tomatoes - 80g
Balsamic Vinegar - 20ml
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 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!
Baby Onions - 9
Pearled Barley - 225ml
Vegetable Stock - 45ml
Baby Spinach - 60g
Edamame Beans - 150g
Sunflower Seeds - 30g
Button Mushrooms - 375g
Carrot - 360g
Sun-dried Tomatoes - 120g
Balsamic Vinegar - 30ml
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 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!
Baby Onions - 12
Pearled Barley - 300ml
Vegetable Stock - 60ml
Baby Spinach - 80g
Edamame Beans - 200g
Sunflower Seeds - 40g
Button Mushrooms - 500g
Carrot - 480g
Sun-dried Tomatoes - 160g
Balsamic Vinegar - 40ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R182.09
for 4 servings · R45.52 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Baby Spinach needs 80 gBaby Spinach 400 g 400 g at R49.99 · 20% of packR10.00
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R49.99 · 16% of packR8.00
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
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Balsamic Vinegar needs 40 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 16% of packR8.80
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Baby Onions needs 12Peeled Baby Onions 500 g R23.99 · whole pack (size can't be divided)R23.99
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Vegetable Stock needs 60 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 12% of packR4.80
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Sun-dried Tomatoes needs 160 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R49.99 · 11% of packR5.33
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Button Mushrooms needs 500 gSliced Button Mushrooms 250 g 250 g at R38.99 · 2.0× packsR77.98
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Edamame Beans needs 200 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 40% of packR36.00
Not in the Woolies basket — source these elsewhere:
- Pearled Barley
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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 20 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 35 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, Baby Spinach, Balsamic Vinegar, Button Mushrooms, Carrot, Edamame Beans, Pearled Barley, 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: 43.2 grams, Salt: 1776 grams
How do I prepare Sun-dried Tomato & Mushroom Barley?
HEARTY 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! ASSEMBLE THE BARLEY!: Place the loaded barley in a bowl, stir through the mushrooms, carrot and sun-dried tomatoes mix, and season. 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. 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. 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. 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, Baby Spinach, Balsamic Vinegar, Button Mushrooms, Carrot, Edamame Beans, Pearled Barley, 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