📝 About This Recipe
This sophisticated grain salad celebrates the deep, umami-rich flavors of the forest floor, pairing chewy pearled barley with a medley of golden-seared wild mushrooms. A bright lemon-thyme vinaigrette cuts through the earthiness, while toasted hazelnuts and salty Pecorino Romano provide a delightful textural contrast. It is a hearty, nutrient-dense dish that works beautifully as a standalone vegetarian lunch or an elegant side for roasted meats.
🥗 Ingredients
The Grains
- 1 1/2 cups Pearled barley (rinsed thoroughly under cold water)
- 4 cups Vegetable stock (low sodium, for boiling the grain)
- 1 piece Bay leaf (fresh or dried)
The Mushrooms
- 1 pound Mixed wild mushrooms (such as Cremini, Shiitake, Oyster, or Chanterelle; sliced)
- 3 tablespoons Extra virgin olive oil (divided)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh thyme (leaves stripped from the stems)
- 1/2 teaspoon Salt and black pepper (to taste)
The Vinaigrette
- 1 small Shallot (finely minced)
- 1 teaspoon Dijon mustard (smooth)
- 2 tablespoons Fresh lemon juice (about half a large lemon)
- 1 tablespoon Apple cider vinegar (organic preferred)
- 1/4 cup Extra virgin olive oil (high quality finishing oil)
Finishing Touches
- 1/2 cup Flat-leaf parsley (roughly chopped)
- 1/3 cup Hazelnuts (toasted and roughly crushed)
- 2 ounces Pecorino Romano (shaved into thin ribbons)
- 2 handfuls Baby arugula (optional, for a peppery bite)
👨🍳 Instructions
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1
In a medium saucepan, combine the rinsed pearled barley, vegetable stock, and bay leaf. Bring to a boil over high heat.
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2
Once boiling, reduce the heat to low, cover, and simmer for 30-35 minutes. The barley should be tender but still retain a pleasant, chewy 'al dente' bite.
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3
While the barley cooks, clean the mushrooms with a damp paper towel (avoid soaking them). Slice them into uniform bite-sized pieces.
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4
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the mushrooms in a single layer; let them sear undisturbed for 3-4 minutes until golden brown.
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5
Stir the mushrooms and add the minced garlic, fresh thyme, salt, and pepper. Sauté for another 3-5 minutes until the mushrooms are tender and fragrant. Set aside to cool slightly.
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6
Prepare the vinaigrette: In a small jar or bowl, whisk together the minced shallot, Dijon mustard, lemon juice, and apple cider vinegar.
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7
Slowly drizzle in the 1/4 cup of olive oil while whisking constantly to emulsify the dressing. Season with a pinch of salt and pepper.
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8
Drain any excess liquid from the cooked barley and discard the bay leaf. Transfer the warm barley to a large mixing bowl.
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9
Pour half of the vinaigrette over the warm barley and toss gently. Dressing the grains while warm allows them to absorb the flavors more deeply.
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10
Add the sautéed mushrooms, chopped parsley, and toasted hazelnuts to the bowl. Toss to combine.
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11
If using arugula, fold it in gently just before serving so it doesn't wilt too much from the heat of the grains.
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12
Taste and add the remaining vinaigrette if the salad seems dry. Adjust seasoning with more lemon or salt if needed.
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13
Transfer to a serving platter and top with the shaved Pecorino Romano and an extra crack of black pepper.
💡 Chef's Tips
For the best flavor, use a variety of mushrooms; the different textures of oyster and shiitake make the dish more interesting. Don't overcook the barley—it should be chewy, not mushy. Check it 5 minutes before the timer ends. To toast hazelnuts, place them in a 350°F oven for 8-10 minutes, then rub them in a kitchen towel to remove the bitter skins. If making ahead, keep the dressing and arugula separate until 30 minutes before serving to maintain freshness. For a vegan version, simply omit the Pecorino or substitute with a tablespoon of nutritional yeast.
🍽️ Serving Suggestions
Pair with a crisp, dry white wine like a Pinot Grigio or a light-bodied Pinot Noir. Serve as a hearty side dish alongside roasted chicken or grilled steak. Add a poached egg on top for a luxurious, protein-packed vegetarian main course. Serve warm in the winter or chilled for a refreshing summer potluck option. Accompany with a crusty sourdough baguette to soak up any leftover lemon vinaigrette.