This dish can be served warm or at room temperature. If you use pearled barley, you can cut the cooking time to 20-30 minutes.

INGREDIENTS

• 1 cup hulled barley
• Sea salt
• ¼ cup avocado oil
• 2 shallots, sliced into rings
• 12 ounces mushrooms (shiitake, maitake and/or chanterelle), cut into large pieces
• Freshly ground black pepper
• 2 sprigs of thyme, leaves picked and stems discarded
• 1 garlic clove, minced
• 3 tablespoons butter or olive oil
• 1 cup chopped fresh cilantro
• 1 cup chopped fresh parsley
• ½ lemon, juiced
• ¼ cup shredded parmesan cheese

INSTRUCTIONS

1. Cook barley in a pot of boiling, salted water for 50-60 minutes or until tender. Drain excess water and set aside to cool.
2. Heat oil over medium-high heat and add shallots, cooking until softened. Add mushrooms and cook until browned. Season with salt and pepper.
3. Add thyme, garlic and butter and toss for 2 minutes or until fragrant. Pour mushroom mixture over barley and toss. Add cilantro, parsley, and lemon juice and mix thoroughly.
4. Serve topped with parmesan cheese.