Hearty Fall Salad

September's Cooking Light included a series of vegetarian grain salads that all looked fantastic. The previously posted quinoa salad was one of them, and here is another. This Toasted Barley, Green Bean, and Shiitake Salad with Tofu was also delicious and worth trying. The toasted barley has a nutty flavor and chewy texture that melds well with the shiitakes and tofu. Adam is not a fan of green beans, so we exchanged them for asparagus spears. The dressing was a bit sweet for our taste, but that could easily be toned down. And, this salad does take quite a long time to make. I would make it over the weekend and pack it for lunches. All in all though, a nice, hearty fall salad for a brisk, sunny day.

Toasted Barley, Green Bean, and Shiitake Salad with Tofu (Cooking Light, September 2010)

Tofu:
1 (12-oz.) package extra-firm tofu, drained and cut into 5 (1-inch-thick) slices
1 Tbs. brown sugar
2 Tbs. lower-sodium soy sauce
1 tsp. grated peeled fresh ginger
1 tsp. dark sesame oil
1 garlic clove, grated
cooking spray

Salad:
2 Tbs. dark sesame oil, divided
1 cup uncooked pearl barley
5 cups water
3/4 tsp. salt, divided
1 lbs. green beans, trimmed and cut into 2-inch pieces
10 oz. large shiitake mushrooms, stems removed
1 1/2 cups thinly sliced green onions
1/4 cup rice wine vinegar
2 Tbs. lower-sodium soy sauce
2 Tbs. agave nectar or honey
2 tsp. finely grated peeled fresh ginger
1 garlic clove, minced

1. To prepare tofu, place tofu slices on several layers of paper towels; cover with additional paper towels. Top with a cutting board; place a heavy skillet on top of cutting board. Let stand 45 minutes, pressing down occasionally. Cut each tofu slice into 10 cubes; arrange in a single layer in a shallow dish.
2. Preheat oven to 375.
3. Combine brown sugar and next 4 ingredients (through garlic) in a small bowl. Pour sugar mixture over tofu in dish, and turn to coat. Let stand for 25 minutes. Arrange tofu in a single layer on a baking sheet coated with cooking spray. Bake at 375 for 35 minutes, turning after 15 minutes. Cool completely.
4. To prepare salad, heat 1 tsp. sesame oil in a heavy saucepan over medium-high heat. Add barley to pan; cook 3 minutes or until lightly toasted, stirring frequently. Add 5 cups water and 1/2 tsp. salt; bring to a boil. Reduce heat, and simmer 45 minutes or until barley is tender. Drain; cool completely. Place barley in a large bowl.
5. Cook green beans in boiling water for 4 minutes or until crisp-tender. Drain and plunge green beans into ice water. Drain well; pat dry. Add beans to barley.
6. Heat a grill pan over medium-high heat. Brush tops of mushrooms with 2 tsp. oil. Add mushrooms to pan, oiled side down. Cook 5 minutes or until browned. Sprinkle evenly with remaining 1/4 tsp. salt. Cool slightly; slice mushrooms thinly. Add tofu, mushrooms, and green onions to barley mixture.
7. Combine remaining 1 Tbs. oil, rice wine vinegar, 2 Tbs. soy sauce, agave nectar or honey, grated ginger, and minced garlic in a small bowl, stirring with a whisk. Drizzle over barley mixture in bowl; stir well to combine. Serve at room temperature or chilled.

Best Barley Risotto Ever

This barley risotto in the current issue of Cooking Light caught my eye immediately. I'm not too familiar with barley, so I was pleasantly surprised at its nutty flavor and tenderness. The barley perfectly complemented the butternut squash and shiitake mushrooms mixed into the risotto. This is one of my favorite all-in-one recipes I have made recently--definitely one to try on a brisk spring evening.

Barley, Butternut Squash, and Shiitake Risotto (Cooking Light, March 2010)

3 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 lbs.)
3 Tbs. olive oil, divided
3/4 tsp. kosher salt, divided
2 cups thinly sliced shiitake mushroom caps (about 1/2 lbs.)
1/3 cup finely chopped red onion
1 cup uncooked pearl barley
2 garlic cloves, chopped
2/3 cup white wine
3 1/2 cups organic vegetable broth
1/4 tsp. black pepper
4 oz. Taleggio cheese, diced [I could not find Taleggio, so I used brie as Cooking Light suggested as a substitute.]
2 Tbs. fresh thyme leaves

1. Preheat oven to 450.
2. Combine squash, 1 Tbs. oil, and 1/4 tsp. salt; toss well to coat. Arrange squash mixture in a single layer on a baking sheet. Bake at 450 for 25 minutes, stirring once.
3. Heat 1 Tbs. oil in a large Dutch oven over medium-high heat. Add mushrooms; saute 5 minutes or until browned, stirring occasionally. Transfer mushroom mixture to a bowl; keep warm.
4. Heat remaining 1 Tbs. oil in pan. Add onion; saute 4 minutes or until tender, stirring occasionally. Add barley and garlic; cook 1 minute, stirring constantly. Add wine; bring to a boil. Cook 3 minutes or until liquid is nearly absorbed. Add broth, remaining 1/2 tsp. salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until barley is tender and liquid is nearly absorbed. Remove from heat; add cheese, stirring until cheese melts. Stir in squash, mushrooms, and thyme. Serve immediately.