Active Time: 30 MinsTotal Time30 Mins
Yield: Serves 4 (serving size: 1 1/2 cups salad and 2 tbsp. sauce)
If barley isn’t a pantry staple for you, this Mexican-spiced mushroom dish will change that. For this fast-fix recipe, be sure to pick up pearl barley; it cooks in almost half the time of regular barley.
Ingredients
- 1 1/4 cups pearl barley
- 2 tablespoons olive oil
- 3 cups chopped fresh cremini mushrooms
- 3 cups sliced fresh shiitake mushroom caps
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher salt
- 4garlic cloves, minced
- 1shallot, thinly sliced
- 1small poblano chile, seeded and thinly sliced
- 1/2 cup unsalted vegetable stock
- 1/3 cup reduced-fat sour cream
- 1 tablespoon fresh lime juice
- 1/4 cup thinly sliced scallions
- 1/4 teaspoon paprika (optional)
Nutritional Information
- Calories 353
- Fat 11g
- Satfat 3g
- Unsatfat 7g
- Protein 11g
- Carbohydrate 57g
- Fiber 11g
- Sugars 4g
- Added sugars 0g
- Sodium 535mg
- Calcium 7% DV
- Potassium 13% DV
- Calories 353
- Fat 11g
- Satfat 3g
- Unsatfat 7g
- Protein 11g
- Carbohydrate 57g
- Fiber 11g
- Sugars 4g
- Added sugars 0g
- Sodium 535mg
- Calcium 7% DV
- Potassium 13% DV
How to Make It
Step 1
Prepare barley according to package directions; drain.
Step 2
Heat oil in a large nonstick skillet over medium-high. Add mushrooms; cook, stirring often, until browned, 7 to 8 minutes. Add cumin; cook, stirring constantly, 1 minute. Add salt, garlic, shallot, and poblano, and cook, stirring often, until poblano is softened slightly, 3 to 4 minutes. Stir in barley and stock. Bring to a simmer; cook until absorbed, 2 to 3 minutes.
Step 3
Stir together sour cream and lime juice. Spoon mushroom mixture into 4 bowls, and top servings with sour cream mixture and scallions. Sprinkle with paprika, if desired.
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