Ingredients
- 2 tsp finely grated fresh ginger
- 1 garlic clove, crushed
- 220g (1 cup) pearl barley, rinsed (see note)
- 1L (4 cups) water
- 200g button mushrooms, quartered
- 150g oyster mushrooms, (see note) thickly sliced
- 150g green round beans, trimmed, halved, blanched
- 35g (1/3 cup) walnut halves, toasted, coarsely chopped
- 100g baby spinach leaves
- 1 tbs balsamic vinegar
- 2 tsp salt-reduced soy sauce
- 2 tsp olive oil
Method
- Heat a large saucepan over medium heat. Spray with olive oil. Stir the ginger and garlic for 30 seconds or until aromatic. Stir in the barley for 1 minute or until coated. Stir in water. Bring to the boil. Reduce heat to low. Simmer for 30-35 minutes or until barley is al dente. Drain and transfer to a large bowl.
- Meanwhile, heat a large, non-stick frying pan over high heat. Spray with oil. Stir in the combined mushroom for 5 minutes or until golden. Remove from heat.
- Place barley, mushroom, beans, walnut and spinach in a large bowl. Add the vinegar, soy sauce and oil and toss until well combined. Season with pepper.
Notes
- If oyster mushrooms are unavailable, use Swiss brown mushrooms.
- Top idea: For a twist, omit barley. Cover ginger, garlic and 1 cup couscous with 2 cups boiling water in a heatproof bowl. Stand for 5 minutes, then use a fork to separate grains and continue from step 2.
- Why walnuts?
- Excellent balance of omega-3 and omega-6 polyunsaturated fats
- Contain arginine, an amino acid that helps stabilise heart rhythm
- Provide protein, dietary fibre and vitamin B3
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