Toasted Barley And Dried Mushroom Salad


1-cup barley toasted in a dry pan on low till medium brown
2 cups vegetable stock
¼ ounce dried black trumpet mushrooms or other dried mushroom you love chopped or crushed
1-teaspoon salt

5 Fresh Green Onions
2 Ribs Celery Diced
Fresh rosemary
Fresh sage
Fresh thyme
Fresh parsley
Rice vinegar
Olive oil
Salt and pepper to taste


Fresh leaves butter or leaf lettuce to use as wraps

In a medium saucepan cook toasted barley with mushrooms in vegetable stock and salt till done and chill.

When chilled toss with diced vegetables rice vinegar and olive oil then chopped herbs, salt and pepper to taste.

Serve chilled with lettuce leafs
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