ingredients

1 cup pearl barley
725ml Canada’s Own™ Vegetable Stock or Chicken Stock
pinch of salt
½ pound asparagus
½ pound baby Portobello mushrooms, sliced
½ red onion, minced
½ cup chopped fresh dill
¼ cup extra virgin olive oil
2 cloves garlic
¼ cup balsamic vinegar
¼ teaspoon black pepper
¼ teaspoon salt

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Grilled Asparagus & Barley Salad Recipe

1 cup pearl barley
725ml Canada’s Own™ Vegetable Stock or Chicken Stock
pinch of salt
½ pound asparagus
½ pound baby Portobello mushrooms, sliced
½ red onion, minced
½ cup chopped fresh dill
¼ cup extra virgin olive oil
2 cloves garlic
¼ cup balsamic vinegar
¼ teaspoon black pepper
¼ teaspoon salt

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directions

Method:

Place barley and stock in a saucepan and bring to a boil. Reduce heat, cover and simmer on low for 50 minutes until fluffy according the package instructions.

Remove from heat.

Spoon out into a large bowl or tray to cool.

Meanwhile, sweat 3/4 of the onion in olive oil until transparent; add the asparagus, mushrooms, olive oil and a pinch of salt.

Grill over medium heat until the mushrooms have released moisture and the asparagus are still crunchy.

Take out the garlic.

Cut asparagus into 1” pieces.

Add roasted vegetables to barley. Mix vinegar, salt and pepper together and pour over barley.

Add dill and ¼ of red onion and toss all together until well mixed.

Notes

You may add toasted nuts to this salad to improve the protein component.

Serve at room temperature.

Yield: 6 portions

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