Mushrooms contain ergothioneine, an amino acid with a strong antioxidant effect which may help reduce the risk of certain cancers. They are a special addition to this nutritionally balanced, robustly flavored salad blend.
Ingredients
- 1 cup barley
- 1 large bunch broccoli, cut into florets
- 1 medium red onion, cut into wedges
- 1 lb. cremini or oyster mushrooms, halved if large
- 5 T olive oil
- 4 anchovy fillets
- 1 clove garlic
- 3 T fresh lemon juice
- Pinch of black pepper
- ½ cup fresh dill and 2 T feta cheese, for serving
Directions
- Preheat the oven to 425° F
- Combine barley and 3 cups of water in a saucepan and bring it to a boil. Reduce the heat and simmer until the liquid is absorbed, about 45-60 minutes.
- Meanwhile, toss the broccoli, onion, mushrooms, 3 T of olive oil, ½ tsp. salt and ¼ tsp. pepper on two large rimmed baking sheets. Roast, tossing once, until crisp-tender, about 20 minutes.
- Using the back side of a chef’s knife, mash the anchovies and garlic to a paste. Combine with lemon juice and the remaining 2 T of olive oil in a small bowl.
- Toss the barley, vegetables and anchovy dressing together in a bowl.
- Serve topped with a sprinkle of feta cheese and fresh dill.
Yields 4 servings
Nutrition Facts per serving: Calories 488; Total Fat 23g; Saturated Fat 4g; Carbohydrate 64g; Fiber 18g; Protein 18g; Sodium 265mg
Recipe adapted from: REALSIMPLE.COM, October 2014