|2 servings||calories per servings 394|
If you weren't aware that spring is on its way, this dish is here to serve as a tasty reminder. This barley salad combines the bright green, slighly sweet flavor of English peas, the wild, subtly earthy taste of roasted shiitake mushrooms, and slightly crisp radishes for a refreshing spring dish.
Please read entire recipe before beginning. Preheat oven to 400̊ F.
In a small-medium saucepot with a lid, over medium heat add barley, 2 ½ cups of water, a pinch of salt and pepper and turn the heat to high. Bring the water to a boil, turn down heat until medium low, cover and cook until tender, about 12-15 minutes. Once the barley has absorbed the liquid, remove from heat and reserve. While the barley cooks proceed to the next step.
Remove stems from the shiitakes and discard. Mix the shiitakes, half of the olive oil and a pinch of salt and pepper in a bowl. Lay the shiitakes out on a cookie sheet or baking pan and place in the oven for 12 minutes. While the shiitakes are cooking proceed to the next step.
Place 2 cups of water and a pinch of salt in a small saucepot and place on high heat. While you are waiting for the water to boil go ahead and prep the radishes. Cut the stem end off, cut them in half and thinly slice them into “half-moon” shapes. Set the radishes aside and when the water is boiling add the peas. Cook the peas for 2-3 minutes or until tender. Remove the peas from the water and place in a bowl of ice water. Allow them to stay in the ice water for two minutes, drain and set the peas aside.
After removing the shiitakes from the oven allow them to cool for a couple of minutes then cut into quarters. Place the shiitakes, barley (should be warm still), English peas, radish, pea shoots, remaining olive oil, lemon juice and a pinch of salt and pepper in a mixing bowl and mix thoroughly to combine.
Divide the salad on two plates and top with the almonds. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...