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A Somewhat Arabian Salad with Barley and Marinated Mushrooms
- Serves
4
- Difficulty
Easy
Published 2012
A coarse-grained, wintry tabbouleh—and the dressing is really nice too. You could replace the barley with farro or spelt, some coarse bulgur, or wild rice.
Ingredients
¼ cup 50 g
Method
Make the barley and dressing: Rinse the barley thoroughly in a sieve. Place it in a saucepan in 3 inches (8 cm) of salted water, with the lid askew, and simmer about 40 minutes, until tender. Make sure it doesn’t simmer dry.
While you cook the barley, whisk all the dressing ingredients except the oil in a large bowl. Then slowly trickle in the oil, whisking the dressing to blend it nice
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