Radicchio Salad With Crunchy Shiitake Mushrooms And Barley Food

RADICCHIO SALAD WITH CRUNCHY SHIITAKE MUSHROOMS AND BARLEY

Steps:

• Combine barley, onion, garlic and 1 tablespoon kosher salt in a large pot. Add enough water to cover the barley by about 2 inches. Bring to a boil over high, then lower heat to medium-low and simmer until the grains are plump and tender, about 40 minutes. Drain the mixture, and discard the onion and garlic.
• After barley has cooked about 30 minutes, prepare the mushrooms: Heat oil in a medium skillet over medium. Add mushrooms and cook, stirring frequently, until golden brown and the ends are starting to curl and crisp, 9 to 10 minutes. Using a pair of tongs or a slotted spoon, transfer the mushrooms to a paper towel-lined plate and season with salt and pepper.
• Return the skillet with the oil back to medium heat. Add the shallot and cook, stirring, until golden, 1 to 2 minutes; turn off the heat. While the oil is still hot, stir in balsamic vinegar and maple syrup. Season with salt and pepper.
• On a platter, layer the radicchio with cooked barley and drizzle with balsamic vinegar dressing. Top with reserved mushrooms, parsley and dill before serving. Serve warm or at room temperature.

BARLEY AND SHIITAKE MUSHROOM RISOTTO

Steps:

• For the vegetable stock: Add the vegetable stock, onion, carrots and celery to a large saucepan. Bring to a boil, then maintain at a simmer while making the risotto.
• For the risotto: Add the olive oil to a large heavy-bottomed saucepan set over medium-high heat. When hot add the barley and saute until lightly toasted, 2 to 3 minutes. Add the shallots, garlic, Vidalia onions and salt; cook, stirring often with a wooden spoon, until the shallots become translucent, 6 to 8 minutes. Add the shiitakes and thyme leaves and cook for another 3 to 4 minutes. Next, begin adding the vegetable stock, one ladleful at a time, allowing each ladleful to be absorbed before adding the next. Stir frequently throughout; this brings out the starch in the barley. When the barley is tender and all of the vegetable stock has been used, remove the risotto from the heat and stir in the butter, Parmesan and pepper. Transfer to a serving platter and garnish with the parsley. Serve immediately.

WATERCRESS AND RADICCHIO SALAD WITH BARBECUED CHICKEN BREAST

Steps:

• Make the mustard vinaigrette: In a bowl, combine mustard, tarragon, sugar, vinegar, salt, and pepper and whisk well. While whisking, slowly drizzle in the oil. Drizzle until the oil is incorporated into the dressing. Season, to taste, with salt and pepper. Set aside.
• Preheat a grill or grill pan.
• Bring a small saucepan of water to a boil. Add the whole garlic cloves and blanch for 1 1/2 minutes. Drain and thinly slice. Set aside.
• Using your fingers, gently separate the skin from the chicken breasts, making a pocket. Be sure to keep the skin attached to the chicken breast. Place a few blanched garlic slices and parsley leaves under the skin of the chicken breast. Pull the skin back over the breasts. Season the outside well with salt and pepper. Drizzle the breasts with 3 tablespoons of the olive oil.
• Place the chicken breasts on the grill, skin-side down, and cook until golden brown, about 6 minutes. Turn the chicken and cook until cooked through and the juices run clear, about another 6 to 8 minutes depending on the thickness of the chicken breasts. Remove and set aside.
• Heat a saute pan over medium-high heat. Add the remaining 3 tablespoons olive oil and heat. Add the shallots and the chopped garlic and saute 1 minute. Add the mushrooms and saute until golden brown and cooked, about 8 minutes. Remove from the heat and set aside.
• Slice each chicken breast into 4 slices on the diagonal.
• Combine the watercress and the chopped radicchio in a large bowl. Toss with desired amount of dressing. Place the whole radicchio leaves around the edges of 6 plates. Pile the watercress mixture in the center. Divide the mushrooms among the plates. Top each plate with the sliced chicken breast. Drizzle with a little more dressing.

TILAPIA WITH BARLEY, SHIITAKE, AND EDAMAME SALAD

Steps:

• Make the salad: Heat oil in a large saute pan over medium-high heat. Add mushrooms, and cook, stirring occasionally, until browned and crisp, about 8 minutes. Reduce heat to medium, add shallots and garlic, and cook until tender, about 3 minutes. Add edamame, and cook, stirring occasionally, for about 3 minutes. Add barley, and heat through, about 2 minutes. Sprinkle with salt, and season with pepper.
• Make the fish: Sprinkle both sides of tilapia with salt, and season with pepper. Heat oil in saute pan over medium-high heat. Add tilapia, and cook until browned and crisp, about 3 minutes per side. Add lime juice and 1/4 cup water, carefully swirling pan to combine. Serve tilapia with barley salad, and drizzle with sauce.

MUSHROOM BARLEY SALAD

Steps:

• Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook half the mushrooms with 1/2 teaspoon salt, stirring occasionally, until deep golden, about 5 minutes, and transfer to a bowl. Repeat with 1 tablespoon oil, remaining mushrooms, and 1/2 teaspoon salt. Cook shallot in 1 tablespoon oil over low heat until softened. Add 2 tablespoons vinegar and simmer until reduced by half.
• Remove from heat; whisk in creme fraiche and remaining tablespoon vinegar. Whisk in remaining 5 tablespoons oil until combined. Add chives and thyme, and season with salt and pepper; let cool. Combine lettuce, barley, mushrooms, nuts, and parsley. Add dressing, tossing to coat. Season with salt and pepper.

SHIITAKE CHICKEN BREASTS WITH PECAN BARLEY & ARTICHOKE SALAD

Steps:

• Heat oven to 400 degrees.
• Cook barley: Heat 1-1/2 cups water and 1/2 t. salt to boiling; stir in barley. Simmer covered until tender, about 40 minutes.
• Prepare chicken: Set aside 2 large shiitake caps; cut remaining into 1/2-inch pieces and combine with onion in 11x7-inch baking dish. Crush 1 clove garlic and combine with 2 T. butter, the parsley, 1/4 t. salt, and pinch pepper in small bowl. Spread small amount of garlic butter on reserved shiitake caps. With fingers, separate (but do not detach) chicken skin from flesh to form pocket. Place buttered shiitake caps in each pocket. Rub half remaining butter over chicken; combine remainder with mushrooms and onions. Place chicken skin side up on onion mixture.
• Bake, basting once or twice with pan juices, until chicken is tender and skin is lightly browned, 40-45 minutes.
• Make salad: Drain artichokes. Cut remaining garlic clove in half. Rub serving bowl with garlic; discard garlic. Whisk oil, lemon juice, 1/4 t. salt, and 1/8 t. pepper in medium bowl. Add red onion, celery, and artichokes; toss to coat.
• Finish barley: Transfer barley to serving dish. Melt remaining 1 T. butter in pan; stir in pecans. Saute 1 minute, drizzle over barley, and stir with fork to blend.
• Spoon salad onto lettuce bed. Serve with chicken and barley.

SHIITAKE-GINGER PASTA SALAD WITH RADICCHIO

Steps:

• Cook pasta according to package directions.
• Drain and rinse with cold water, then drain again.
• Slice both varieties of mushrooms and saute over medium-high heat in 1 T. of butter and the olive oil. Sprinkle with salt and pepper and cook, stirring often, until mushrooms are lightly browned, about 3 to 4 minutes.
• Add remaining tablesopon of butter to pan. When melted, add ginger and garlic and stir until fragrant, 1 minute. Then add radicchio and edamame and stil until radicchio is wilted, 1 to 2 minutes.
• Remove from heat.
• In a large bowl, whisk vinegar, mustard, and soy sauce until combined.
• Add cooked pasta and mushroom mixture and stir gently to coat.
• Add salt and pepper to taste. Can be served warm or let cool to room temperature. Top with shaved fresh parmesan cheese (not dried) just before serving.

WARM PASTA SALAD WITH MUSHROOMS AND RADICCHIO

Steps:

• In a kettle of boiling salted water cook pasta until al dente.
• While pasta is cooking, in a large non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté all mushrooms with salt and pepper to taste, stirring occasionally, until golden brown. Add garlic and 1 tablespoon vinegar and cook, stirring, 1 minute. Add broth and peas and simmer 3 minutes.
• Drain pasta in a colander and stir into mushroom mixture. Toss mixture and remove skillet from heat. In a large bowl whisk together mustard, remaining tablespoon oil, and remaining 2 tablespoons vinegar until blended. Add radicchio and toss to coat with dressing. Add pasta mixture and Parmesan and toss well.

BARLEY WITH SHIITAKE MUSHROOMS

Steps:

• Soak mushrooms in 2 cups hot water until tender. Drain mushrooms, reserving water. Trim mushroom stems and discard. Slice mushroom caps. Heat both oils in heavy large saucepan over medium heat. Add white parts of green onions, carrot and garlic. Sauté until onions are tender, about 3 minutes. Stir in mushrooms and sauté 2 minutes longer. Mix in barley. Add reserved water, 3 cups broth and soy sauce. Simmer until barley is tender and liquid is absorbed, about 45 minutes. Transfer barley to serving dish; garnish with remaining green onion and serve.