Kelsey Hansen
Active Time
30 Mins
Total Time
30 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.

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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