Classic Pumpkin, Mushroom and Barley Salad Recipe
As Narda Lepes, the creator of this recipe with barley, explains: pumpkin and sage go together spectacularly. “If we add some dark green leaves, we have a great combination to eat with pasta, rice or barley. I recommend again using a good vinegar to balance the acidity. ”Barley can be stored in a hermetically sealed package. Once you cook it, you can keep it in the fridge for five days.
For the barley
- Place the barley in a pot and wash it 2 or 3 times, as if it were rice.
- Place 1 part of barley x 5 or more of water (200 gr x 1 liter or more of water) add salt and cook over medium heat until the grain is tender.
- Strain and rinse with cold water to cut cooking. Exactly the same as with rice.
- Place in a container and let it cool down. Store in the refrigerator or use directly.
- Peel the cabutia squash and cut into even wedges. Mix them with olive oil, salt, pepper, ½ orange juice and 2 tablespoons of butter. Place them in a baking dish or plate and cook in a medium-high oven until tender and golden.
- Cut the mushrooms by ½ and cook them in a very hot pan with the other two tablespoons of butter and just a little salt.
- Place a good amount (¾ parts) of frying oil in a small pot or high skillet. When the oil is hot, add the sage leaves and fry them for a few minutes until they are crisp (the oil does not have to be too high so they don’t burn, nor too low so they can get crispy). Place the leaves on absorbent paper and add just a little salt.
- Cook the eggs in boiling water for 6 minutes. Remove them with a slotted spoon, cut the cooking by placing them in cold water with ice and peel them.
- Mix the cooked barley with olive oil and salt. Serve with the pumpkin wedges, mushrooms, fried sage, eggs cut to ½ with a little salt and toasted almonds. Finish with pepper and just olive oil.
Tips for the squash, mushroom and barley salad