Barley & Mushroom Salad
Author: 
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
How to Soak Your Barley
  • ¾ cup Barley (I used Hull less)
  • 1 teaspoon apple cider vinegar
  • 2 cups water
How to Make the Barley Mushroom Salad
  • 1½ cups Barley (that has been soaked for a mnimum of 6 hours)
  • 1½ cups water
  • 1½ cups low sodium chicken broth (or bone broth)
  • 8 ounces sliced mushrooms (I used baby bellas)
  • ¼ cup onion (sliced)
  • 2 sprigs fresh thyme
  • 1 tablespoon minced garlic
Instructions
How to Soak your Barley:
  1. Place Barley in a colander and rinse well.
  2. Put rinsed barley into a bowl or container with water to cover until 1" above. Allow Barley to soak for 6 to 24 hours before cooking.
Cooking Barley in the Instant Pot:
  1. Rinse soaked barley and drain.
  2. Place 1½ cups of grains into the inner liner of your instant pot. (DO NOT fill More than ½ full to allow room for grain expansion and possible foaming)
  3. Add Chicken broth, water, mushrooms, onion and thyme.
  4. Close and lock lid into place.
  5. Put valve into the sealing postion.
  6. Process on Manual high pressure for 25-30 mintes.
  7. Allow to Natural Pressure Release. Do not Quick Release the preasure for grains due to safety concerns.
Cooking Barley on the Stove Top:
  1. Cook Barley in a pot of salted water/broth for aprox 50-60 minutes until tender. Add mushrooms onion thyme and garlic during the last 5 minutes of cooking time. Strain and Reserve broth after cooking.
Notes
You can increase your broth by another 1-2 cups and this makes a wonderful soup.
Nutrition Information
Serving size: ½ cup Calories: 190 Fat: 1g Carbohydrates: 37g Sodium: 141mg Fiber: 7g Protein: 9g Cholesterol: 0mg
Recipe by Wonderfully Made and Dearly Loved at https://wonderfullymadeanddearlyloved.com/barley-mushroom-salad-thm/