Barley, roasted cauliflower and shitake warm salad
So I set out to make this recipe from my friend Colleen’s The Food Blog but somehow got distracted and ended up with the similar base ingredients but a different recipe. I’ll have to make Colleen’s recipe from the Moosewood Cookbook another time.
I cooked the barley the day before, planning to do something with it but wasn’t sure what. Some of it went into a vegetable soup that is currently simmering on the back burner and the rest I combined with roasted cauliflower and quick sautéed beautiful shitake mushrooms. The recipe is simple yet quite flavourful, especially with the green tomato jam/chutney that adds sweetness to the otherwise savoury dish. If you don’t have tomato chutney use some other sweet and tangy chutney or even a nicely dressed small green salad that can be served on the same plate with the barley and add a tangy note.
Since barley does not photograph that well, at least when I try it, I thought I’d create a tower that can be dismantled when you eat. Towers photograph better because they add a shape to the dish. What say you?
Travel plans for this spring is a road trip to the west coast of Vancouver Island – maybe. There is a food festival in Tofino in May with a few enticing events. If I can pull it together I think I’d like to go. I’ll report from the road if I make it.
The farmer’s market is open now in Kelowna and I look forward to explore what they have. I doubt there is truly local produce quite yet but you never know. At least our local forager Scot Moran should be there with foraged treasures.
What’s new with you? Any travel plans? Would love to hear.
1 cup barley (can substitute with quinoa)
1 small cauliflower, separated into small florets
9 shitake mushrooms, chopped
1 shallot, minced
2-3 tablespoons olive oil
A handful of parsley, chopped
1/3 cup roughly chopped pistachios
Salt and pepper
Rinse the barley, then add to a pot, cover with cold water by a couple of inches, add a large pinch of salt and bring to a gentle boil. Lower heat to a steady simmer and cook until the barley is cooked through. Watch the water level, the water should be more or less absorbed when the barley is done. Drain any excess water when cooked through and set aside.
Line a baking sheet with foil, place cauliflower florets on the sheet and drizzle with a tablespoon or so of olive oil and a generous pinch of salt. Stir to coat the florets with the oil.
Roast the cauliflower in 400°F oven until lightly golden in spots, 10 minutes or so. Remove when done.
In a large skillet heat the olive oil, add the shallot and cook until softened, a couple fo minutes on medium heat.
Add the mushrooms and cook until softened, 2-3 minutes, stirring.
Add the barley and continue cooking and stirring until the barley is heated through and coated with the oil.
Add the cauliflower, parsley and pistachios (you can keep some parsley and pistachios for garnish).
Taste and add salt and pepper as needed.
Serve warm with green tomato chutney or a small green salad with a tangy vinaigrette.
To make the tower use a round metal ring and lightly pack the barley salad into it. Remove it gently just before serving.