Food & Wine

What's This?
Serving size 6
Prep Time
Total Time


1 cup pearl barley, 7 1/2 ounces3 cup chicken stock2 4 thyme sprigs2 clove garlic, minced salt2 Tbsp extra virgin olive oil10 oz cremini mushrooms freshly ground pepper2 shallots, thinly sliced7 oz baby spinach, 8 cups¼ cup basil leaves, torn3 Tbsp chopped mint¼ cup sherry vinegar2 Tbsp fresh lemon juice2 Tbsp light brown sugar1 cup grape tomato, halved7 oz firm tofu, drained and crumbled


1. In a medium saucepan, combine the barley, stock, thyme and half of the garlic. Add a generous pinch of salt and bring to a boil. Cover and cook over moderately low heat until the barley is tender, 25 minutes. Discard the thyme. Drain the barley and transfer to a large bowl; cover and keep warm.

2. Meanwhile, in a large skillet, heat 1 tablespoon of the oil. Add the mushrooms, season with salt and pepper and cook over high heat, stirring, until lightly browned, 5 minutes. Add the shallots and cook, stirring, until softened, 3 minutes longer. Scrape the mushrooms into the barley and toss. Add the spinach, basil and mint, but do not stir.

3. Heat the remaining 1 tablespoon of oil in the skillet. Add the remaining garlic and cook over moderate heat until softened. Add the vinegar, lemon juice and brown sugar and bring to a boil. Cook until slightly thickened, 1 minute. Add the tomatoes and cook until heated through. Stir in the tofu and season with salt and pepper. Scrape the dressing over the salad and toss. Serve warm.

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Tags: Salad, Healthy, Grain, Spinach, Vegetable, Mushroom, Tofu, Entertaining, Thanksgiving

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