 |
|
Barley with Mushrooms and Kale
3 tbsp. dried mushrooms of any assertive-flavored type
2 cups cooked barley
2 shallots, minced
1 clove garlic, minced
2 tbsp. minced fresh chives
1/2 teasp. dried thyme
1 tbsp. olive oil
2 tbsp. mild white vinegar such as rice vinegar
1 cup shredded cooked kale
In a small bowl, in enough boiling water to cover, soak mushrooms
until tender, about an hour. (If they float, weigh them down with
a cup.) Meanwhile, in a large serving bowl or salad bowl, combine
barley, shallots, garlic, chives, thyme, oil, vinegar and kale.
When mushrooms are ready, drain and mince them. Add to barley
mixture and toss well. Serve at room temperature or slightly
chilled with a quick saute of seasonal vegetables.
Makes 4 servings
|
|
Barley Kale