"Barley, the grain that is featured in this dish, is one of our most nutritious grains; it contributes protein, thiamine and niacin. Barley also is a rich source of dietary fiber. For a vegan rendition, use vegan yogurt and maple syrup instead of honey in the dressing and use olive oil instead of butter when sauteing the mushrooms. The dish is a main course salad and should be served at room temperature."
"Yogurt dressing: 6 ounces (3/4 cup) whole milk yogurt (not Greek style), 1 teaspoon honey, 1 teaspoon Dijon mustard, 1 teaspoon cider vinegar or white wine vinegar, salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil Minced zest and juice of 1 lemon Generous handful of clean baby arugula, divided use 3 tablespoons drained capers Optional: 1/2 small bunch fresh tarragon, leaves torn from stems, divided use 1/2 small bunch fresh dill, torn into bite-sized pieces, divided use Salt and freshly ground black pepper"
Grain-based main dishes offer flavorful, economical meals that accommodate reduced meat consumption by emphasizing grains, vegetables, and fruit. Barley provides protein, thiamine, niacin, and dietary fiber and works well as a room-temperature main-course salad. Vegan substitutions include vegan yogurt, maple syrup instead of honey, and olive oil instead of butter. The preparation pairs cooked pearl barley with sautéed mushrooms seasoned with garlic, fennel seeds, and thyme, and finishes with lemon, capers, arugula, fresh herbs, and toasted pumpkin seeds, with optional modest amounts of cooked poultry or seafood as garnish.
Read at The Mercury News
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