Warm Barley and Caramelized Mushroom Salad

1. 1

   In a medium saucepan of boiling water, cook the barley until tender, about 30 minutes.

2. 2

   Drain and transfer to a large bowl.

3. 3

   In a large skillet, heat 2 tablespoons of the olive oil.

4. 4

   Add one-third of the mushrooms and cook over high heat, stirring, until golden brown, about 5 minutes.

5. 5

   Transfer to the large bowl.

6. 6

   Repeat in 2 more batches with 4 tablespoons of the oil and the remaining mushrooms.

7. 7

   Add the sage, lemon juice and the remaining 1/4 cup of oil to the bowl; season with salt and pepper and toss to coat.

* Per serving · 4 servings · Values may vary.

No additional tips available.