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Receta Roasted Broccoli, Mushroom, and Barley Salad
by ShaleeDP

Roasted Broccoli, Mushroom, and Barley Salad
Calificación: 4/5
Avg. 4/5 1 voto
  Estados Unidos American
  Raciónes: 1

Ingredientes

  • 1cup barley
  • 1large bunch broccoli, cut into florets
  • 1medium red onion, cut into wedges
  • 1pound cremini or oyster mushrooms, halved if large
  • 7tablespoons olive oil
  • Kosher salt and black pepper
  • 4anchovy fillets
  • 1
  • clove garlic
  • 3tablespoons fresh lemon juice
  • Feta and fresh dill, for serving

Direcciones

  1. Heat oven to 425° F with the racks in the upper and lower thirds. Cook the barley according to the package directions.
  2. Meanwhile, toss the broccoli, onion, mushrooms, 3 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on 2 large rimmed baking sheets. Roast, tossing once, until crisp-tender, 20 to 25 minutes.
  3. Using the back side of a chef’s knife, mash the anchovies and garlic to a paste on a cutting board. Combine with the lemon juice and the remaining 4 tablespoons of oil in a small bowl.
  4. Toss the barley, vegetables, and anchovy dressing together in a bowl. Serve topped with the Feta and dill.