For the last month or so I’ve been totally maxi’n out my library card and taken full advantage of what the library has to offer. For some reason, even though I’ve had my library card for years, I completely forgot about it. Until recently, where my desire to peruse through so many various cookbooks before I decide to buy them came to mind. I think the first month I got a little happy with being able to request books and put books on hold. The first time I went to pick my books up, I had a stack a mile high! Needless to say, I might have my obsession under control now. One of the cookbooks that I had the pleasure of checking out was Terry Hope Romero’s Cookbook, “Salad Samurai” which is full of beautiful and tasty recipes. So I decided to adapt her “Mushroom, Barley & Brussels Harvest Bowl”.
Recipe: Serves 4 – 6
- 1 1/4 cups Vegetable Broth
- 1/2 cup uncooked Farro
- 2 large Portobello Mushrooms
- 1 tbsp. Sesame Oil
- 1 tbsp. Olive Oil
- 2 tbsp. of Rice Wine Vinegar
- 2 tbsp. Tamari
- A few dashes of Hickory Smoked flavor (optional)
- A pinch of dried Oregano
- 1 1/2 tbsp. Dijon Mustard
- 2 tbsp. Olive Oil
- The juice from 1/2 of a freshly squeezed Lemon
- 1 tbsp. Pure Maple Syrup
- 1/2 of a small Red Onion (diced really fine)
- 1/2 tsp. salt
- 1/4 tsp. Cayenne Pepper
- 3/4 ‘s – 1 pound Brussels Sprouts (thinly sliced or shaved)
- 2 Scallions (light green and white parts, chopped)
- 1/4 cup Walnuts
- A few twists of fresh Ground Black Pepper
In a small bowl, mix the ingredients together for your mushrooms, then place the mushrooms and sauce in a medium container or locking freezer bag to marinate the mushrooms. Let marinate for at least 30 minutes.
In a medium saucepan, bring the veggie broth to a boil, stir in the farro and boil for 2 minutes. Turn down the heat to a low heat, cover and let simmer for 45 minutes, until the liquid is absorbed. Set to the side while preparing the rest of salad.
Heat your grilling element on a medium heat, and grill your mushrooms(basting occasionally with marinade/sauce) on both sides, until both sides look evenly cooked and softened quite a bit. Once mushrooms are done, take them off the grill and then slice them into 1/2 inch strips.
In a large mixing bowl, mix the dressing ingredients together. Stir in the brussels sprouts and massage in the dressing(Allow a few minutes to let the dressing soften the sprouts). Then stir in the walnuts and farro.
Place the salad onto serving plates, garnish with scallions and top with the mushroom strips and a few twists of black pepper. Enjoy!