Barley And Mushroom Salad

* Exported from MasterCook *

Barley And Mushroom Salad

Recipe By : http://www.lhj.com
Serving Size : 1 Preparation Time :0:00
Categories : Salads & Salad Dressings Ladies Home Journal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups water
1 cup pearl barley
1 teaspoon salt -- divided
1/4 pound pancetta
3 cups white mushrooms -- diced (3 to 4)
1/2 cup chopped onion
3 cups finely chopped arugula or chicory
1/2 cup freshly ground pepper
1 teaspoon grated lemon peel
1 teaspoon fresh lemon juice

1. Combine water, barley and 1/2 teaspoon salt in medium saucepan. Bring to b
oil; reduce heat and simmer 25 minutes until tender. Drain and transfer to lar
ge bowl; cover and set aside.

2. Meanwhile, heat a large nonstick skillet over medium-high heat. Add pancet
ta and cook 3 minutes until slightly crisp (if using bacon, cook until crisp).
Remove with slotted spoon and drain on paper towels.

3. Reserve 4 teaspoons drippings in a cup; discard remaining drippings. Heat
3 teaspoons reserved drippings over medium-high heat. Add mushrooms and cook 3
minutes. Stir in onion and cook 5 minutes, until softened. Add arugula and c
ook just until wilted. Stir in pepper, lemon peel and juice, remaining 1 teasp
oon drippings, 1/2 teaspoon salt and pancetta into barley. Makes 5 1/2 cups.

Mushroom-barley soup fans will love this: a warm salad of the tender grains tos
sed with greens and pancetta (Italian bacon). You can substitute thick-sliced
bacon for pancetta.

Prep time: 30 minutes Cooking time: 30 minutes Degree of difficulty: easy Low-f
at

MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/17/98

Downloaded from Ladies Home Journal Web Pages at http://www.lhj.com


- - - - - - - - - - - - - - - - - -