- 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
Quick Smoky Mushroom and Barley Salad With Poblano
Kelsey Hansen
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.
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.
