Wednesday, December 3, 2008

Barley Salad with Arugula

I made this dinner this evening. I've made it before, with inspiration from the Big Boss Beer Dinner at Zely+Ritz last month. This is great on it's own, or could be good with sliced grilled flank steak or even grilled shrimp if you're so inclined.

2 cups cooked pearl barley
4 cups fresh, washed baby arugula (or rocket, rocket lettuce)
1 cup sliced shiitake mushrooms, raw
1/2 cup seasoned rice wine vinegar (seasoned is better than non-seasoned)
1/2 cup mushroom flavored soy sauce (regular soy could work too)
1/4 cup toasted sesame oil

Combine barley, mushrooms, and arugula in a large serving bowl.
Combine vinegar and soy in bowl, whisk in oil. Pour on salad and toss to coat. Serve immediately.

If you are going to make this ahead, reserve dressing on the side and combine before serving. To do so otherwise will wilt your arugula. :P Bleh.

I like to cook the barley in a large pot with more water than necessary. I find it keeps the barley from becoming gluey.

If you use regular arugula, you may wish to tear in half to make it more manageable when served.

Shiitake mushrooms are best, but expensive. Cremini, or baby portobello, are good too.


FoxyMoron said...

This sounds good too Meg. I love barley but I generally whack it into soups and stews have never used it as a base ingredient for a recipe.

Meg said...

Now that I know how to cook barley, I can't get enough of it. Cooking like pasta, and not rice, helps a lot.

I have a tendency to eat a lot of wheat (bread, pasta etc.) so it's nice to find an alternative.