Beef and Barley Mushroom Salad | Experience Life
This flavorful grain salad works well as an entrée or a hearty side. For a vegetarian version, substitute some beans and extra veggies.
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Cooking tools:
- Saucepan
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Whisk
- Mixing bowl
- Colander
- Refrigerator
Ingredients
- 1 cup dry pearl barley
- 2 cups sliced portabella mushrooms, gills removed
- 2 1/2 cups vegetable stock
- 3/4 cup shredded, roasted grass-fed beef (or leftover steak)
- 1/2 cup finely chopped red bell pepper
- 2 tbs. chopped parsley
- Salt
- pepper
- 2 tbs. balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 1/2 tsp. Dijon mustard
- 1/2 tsp. honey
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