Sesame Barley Salad with Mushrooms and Green Beans
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-8 servings
Ingredients
Sesame Barley
  • 1 cup pearled barley
  • 1 tsp sesame oil
  • ½ tsp salt
  • 4-5 cups water
Dressing
  • ¼ cup rice vinegar
  • 2 TBS reduced sodium soy sauce
  • 1 TBS each: honey (or maple syrup for vegan) and sesame oil
  • 1 tsp sriracha (optional)
  • 2 tsp grated ginger
  • 1 garlic clove, grated
Veggies
  • 8 oz package portabella mushrooms, sliced
  • ¼ tsp salt
  • 3 cups chopped green beans (1-1.5 inches long)
Instructions
  1. In a large pot, add sesame oil and barley. Toss to coat and let toast for about 5 minutes, stirring frequently. The barley should turn brown in spots.
  2. Add the salt and water. Bring to a boil and simmer for 40 minutes, or until the barley is tender. Drain and rinse the barley to remove any starches so that the grains will not stick together.
  3. Meanwhile, mix together rice vinegar, soy sauce, honey, sesame oil, sriracha (if using), ginger, and garlic. Set aside
  4. Saute mushrooms in a skillet over medium low heat until their liquid evaporates. Sprinkle with ¼ tsp salt.
  5. Steam green beans until bright green and tender-crisp. I like to use the microwave for 2-3 minutes, but you could also blanch them in boiling water for 4 minutes, or saute them in a skillet with ¼ up water.
  6. Mix together barley, mushrooms, and green beans. Pour dressing over top and toss to coat.
Notes
This salad can be served room temperature or cold. It can be preped in advance as the flavors will develop as it sits. It will make 4 servings as a main dish, or 8-10 as a side dish.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/sesame-barley-salad-with-mushrooms-and-green-beans/