Tired of eating the same ole’ spinach and kale salads? Well, we’ve got just the thing to get you out of your salad rut – barley. Barley is considered a major cereal grain that packs quite a nutritious punch. High in manganese, fiber, copper, vitamin B1, phosphorus, and much more are what make it one of the most desired cereal grains. Not only is it healthy but it’s quite delicious too – its rich nutty flavor profile and pasta-like consistency are just icing on the cake. So ditch your boring salad and give this nutritiously delicious recipe a try!
Parrano Barley Salad
This bright and herby barley salad compliments the earthy undertones in Parrano cheese perfectly by adding in garlic basted mushrooms – each bite is sure to send a euphoric sensation across your palate!
1 cup pearl barley
1 cup beef broth, low sodium
2 Tbsp olive oil
8oz mixed mushrooms
2 sprigs thyme
1 garlic clove, crushed
3 Tbsp unsalted butter
1 cup fresh cilantro, chopped
1 cup fresh parsley, chopped
1 lemon, zested and juiced
1 cup Parrano cheese, shaved
- Cook barley, according to package instructions, in medium pot with beef broth and 2 cups of water. Drain then spread out on baking sheet to cool.
- Heat olive oil in large skillet over medium-high heat, add mushrooms in single layer. Cook until golden brown. Season with salt and pepper.
- Reduce pan to medium heat and add thyme, garlic, and butter. Baste mushrooms well while cooking additional 3 minutes. Remove only mushrooms from pan with slotted spoon and transfer to small bowl.
- Toss cooled barley in medium bowl with cilantro, parsley, lemon zest, lemon juice, Parrano cheese, and kosher salt (to taste). Add mushrooms, toss to combine and serve.