Name: Mushroom barley salad
Prep time: 20 min
Cook time: 30 min
Ingredients: 3/4 cup pearl barley; 2 cups Taking Stock Foods Classic Chicken Bone Broth; 1 tbsp olive oil; 1 pound wild mushrooms, chopped (shiitake, cremini, oyster); 1/2 tsp rosemary, minced; 1 clove garlic, minced; 4 oz smoked mozzarella, cubed; 2 scallions, greens only, sliced thinly

Barley salad with a bowl of cherries in the foreground

Print Recipe

Mushroom barley salad

Chewy barley salad with mushrooms, smoked mozzarella and rosemary

Prep Time20

Cook Time30

Course: Salad

Cuisine: American, Comfort Food

Keyword: barley, bone broth, mushroom

Servings:

Ingredients

3/4 cup pearl barley
2 cups Taking Stock Foods Classic Chicken Bone Broth
1 tbsp olive oil
1 pound wild mushrooms, chopped shiitake, cremini, oyster
1/2 tsp rosemary, minced
1 clove garlic, minced
4 oz smoked mozzarella, cubed
2 scallions, greens only, sliced thinly

Instructions

Combine barley and Taking Stock Foods Classic Chicken Bone Broth in a medium saucepan. Bring to a boil, lower to a simmer and cover pot. Simmer for 25-30 minutes, until tender and chewy. Cool to room temperature.
Meanwhile, heat the olive oil over medium heat. Add mushrooms, and cook until browned and fragrant. Add the rosemary and garlic and cook for a few minutes longer. Cool to room temperature.
When barley and mushrooms are cooled, stir together in a large bowl. Add mozzarella. Garnish with green onions. Serve at room temperature. If refrigerating, allow to return to room temperature for 45 minutes before serving.