Bountiful Barley Salad

Today, Jules shares a crowd pleasing barley salad recipe:

I first cooked this barley salad for a New Year’s gathering of six friends, including three very large, very hungry meat-eating men. It was not the main dish, but it really could have been. This dish was a huge hit; a hearty meal that is simple to prepare and loaded with whole grain goodness. Enjoy!

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Jules’s Barley Salad

Serves 4-6

3 tablespoons extra virgin olive oil, plus extra for pan

3 tablespoons orange juice

Salt and pepper

2 cups shitake mushrooms, stemmed and sliced

4 cups cooked and cooled barley

2-3 scallions, chopped

1½ cups dried cranberries

½ cup cooked and crumbled bacon

1. In a small bowl, whisk together olive oil and orange juice. Add salt and ground black pepper. Set aside.

2. In a small sauté pan, heat one tablespoon of oil until shimmering. Cook mushrooms until tender. Season with salt and pepper to taste.

3. Combine mushrooms with barley, scallions, cranberries, and bacon. Stir well. Toss with dressing. Season to taste. Serve at room temperature.

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Image credit: About.com vegetarian food barley entry