Barley and mushroom salad

 
                         Barley And Mushroom Salad
 
 Recipe By     : http://www.lhj.com
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Salads & Salad Dressings         Ladies Home Journal
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      cups          water
    1      cup           pearl barley
    1      teaspoon      salt -- divided
      1/4  pound         pancetta
    3      cups          white mushrooms -- diced (3 to 4)
      1/2  cup           chopped onion
    3      cups          finely chopped arugula or chicory
      1/2  cup           freshly ground pepper
    1      teaspoon      grated lemon peel
    1      teaspoon      fresh lemon juice
 
 1.  Combine water, barley and 1/2 teaspoon salt in medium saucepan.  Bring to b
 oil; reduce heat and simmer 25 minutes until tender.  Drain and transfer to lar
 ge bowl; cover and set aside.
 
 2.  Meanwhile, heat a large nonstick skillet over medium-high heat.  Add pancet
 ta and cook 3 minutes until slightly crisp (if using bacon, cook until crisp). 
  Remove with slotted spoon and drain on paper towels.
 
 3.  Reserve 4 teaspoons drippings in a cup; discard remaining drippings.  Heat 
 3 teaspoons reserved drippings over medium-high heat.  Add mushrooms and cook 3
  minutes.  Stir in onion and cook 5 minutes, until softened.  Add arugula and c
 ook just until wilted.  Stir in pepper, lemon peel and juice, remaining 1 teasp
 oon drippings, 1/2 teaspoon salt and pancetta into barley.  Makes 5 1/2 cups.
 
 Mushroom-barley soup fans will love this: a warm salad of the tender grains tos
 sed with greens and pancetta (Italian bacon).  You can substitute thick-sliced 
 bacon for pancetta.
 
 Prep time: 30 minutes Cooking time: 30 minutes Degree of difficulty: easy Low-f
 at
 
  MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/17/98
 
 Downloaded from Ladies Home Journal Web Pages at http://www.lhj.com
 
 
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