Ingredients (use vegan versions):

• 3 cup stock (plus more for ‘sauteing’ the vegs)
• 1 cup pearled barley
• 3 scallions, chopped
• 1 celery stalk, chopped
• 1/2 pound mushrooms, sliced
• 1/2 teaspoon salt (may be omitted or reduced)
• 1/4 teaspoon pepper

Directions:

1. In a medium saucepan, heat the stock to boiling over high heat. Add the
barley, reduce heat to a simmer, cover and cook until tender, about 50 minutes.
Drain and place in a large bowl.

2. In a medium skillet, heat a few tbs. of stock over medium heat. Add the
scallion and celery and cook until the celery is crisp-tender, 5-6 minutes.
Add the mushrooms, salt and pepper and cook unitl the vegetables are soft and
most of the liquid from the mushrooms has evaporated, about 5 minutes.

3. Stir the cooked vegetables into the barley. Mix well. Serve hot or cold.

5 servings, refrigerates well (makes a great lunch salad).

Serves:

Tags: Mushroom, Salad, Vegan, Vegetables