Lemon Barley and Mushroom Salad

Before sautéing your mushrooms, put them in a colander, rinse with cold water, and pat dry. When cooking, don’t stir your mushrooms too much. In the final states of sautéing, spread the out on the pan and leave them alone for 4 to 6 minutes.

3 tbsp extra-virgin olive oil, divided

2 lb mixed mushrooms, torn into 2-inch pieces, divided

½ tsp salt, divided

½ tsp pepper, divided

1 small onion, chopped

2 cloves garlic, minced

¾ cup pearl barley

3 sprigs thyme

2 ½ cups vegetable broth

1 cup each radicchio and kale, torn

zest and juice of 1 lemon

⅓ cup Parmesan cheese, optional

lemon wedges and parsley, for garnish

Directions at cleaneatingmag.com

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