Barley and Mushroom Salad

1/2 red onion
olive oil
2-2/3 c low-sodium vegetable broth
2/3 c pearl barley
4 oz raw shiitake mushrooms, sliced
1/2 c chopped fresh parsley
1 tsp salt

Vinaigrette:
1 Tbsp white wine vinegar
1 tsp honey
1 tsp brown mustard
3 Tbsp olive oil
salt
pepper

For vinaigrette: Whisk together vinegar, honey and mustard. Slowly add oil while whisking, until emulsified. Add salt and pepper to taste.

Preheat oven to 350 degrees. Peel onion and coat with oil. Place on baking sheet and roast until tender, about 30 minutes. Chop coarsely.

In a medium-sized pot, bring brother to a boil and add barley. Reduce heat and simmer, covered, until barley is tender, 35-40 minutes. Drain any excess liquid and spread barley on a baking sheet to cool.

In a saute pan over medium heat, cook mushrooms with 1 Tbsp oil until tender. Mix sauteed mushrooms into cooled barley, along with onion, parsley, salt and vinaigrette. Adjust seasoning as desired.

Notes:
Untried.
Recipe from Chef Martin Breslin, Harvard Dining Services, as printed in Wegman's Nature's Marketplace magazine.

Mushroom Barley Soup

1 c barley
1 1/2 tsp olive oil
2 medium yellow onions, diced
1/2 tsp salt
1/4 tsp pepper
1 large carrot, diced
20 oz button mushrooms, sliced
5 c chicken broth
2 bay leaves
8 sprigs fresh thyme
toasted sourdough bread

IN a medium pan, bring the barley and 4 cups of water to a boil. Cover, reduce heat to medium low, and simmer until tender, 30 to 40 minutes. Meanwhile, heat the oil in a large pot over medium-low heat. Add the onions, salt and pepper. Cover and cook until onions have softened, 5-7 minutes. Add the carrot and celery and cook, covered, for 6 minutes more. Add the mushrooms, increase heat to medium-high, and cook, covered, until they release their juices, about 4 minutes. Add broth, bay leaves and thyme and simmer, uncovered, for 10 minutes. Stir in cooked barley and cook for 5 minutes more. Remove and discard bay leaves. If desired, season with additional salt and pepper, and serve with sourdough toast.

NOTES
From Real Simple.
Untried.