"Versatile main dishes that showcase grains can be rich in taste and kind to your food budget. And if you are trying to eat less meat, get in line you've got loads of company. Many are making a concerted effort to eat more grains, vegetables and fruit while reducing meat intake. Barley, the grain that is featured in this dish, is one of our most nutritious grains; it contributes protein, thiamine and niacin. Barley also is a rich source of dietary fiber."
"3 tablespoons extra-virgin olive oil Minced zest and juice of 1 lemon Generous handful of clean baby arugula, divided use 3 tablespoons drained capers Optional: 1/2 small bunch fresh tarragon, leaves torn from stems, divided use 1/2 small bunch fresh dill, torn into bite-sized pieces, divided use Salt and freshly ground black pepper 3 tablespoons butter 15 ounces sliced fresh mushrooms 2 garlic cloves, thinly sliced 1 tablespoon fennel seeds 1 tablespoon chopped fresh thyme leaves"
Versatile grain-based main-course salad centers on pearl barley combined with sautéed mushrooms, garlic, fennel seeds and fresh herbs. Barley contributes protein, thiamine, niacin and significant dietary fiber. A yogurt-based dressing combines whole milk yogurt, honey, Dijon mustard, vinegar, lemon zest and olive oil; capers and herbs add brightness. Butter or olive oil can be used to sauté mushrooms; honey can be replaced with maple syrup and yogurt with vegan yogurt for a vegan rendition. Toasted pumpkin seeds, arugula and additional herb leaves provide garnish and texture. Barley is simmered until tender, rinsed to remove starch, and the salad is served at room temperature.
Read at Boston Herald
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