Barley and Mushroom Salad 2008

For the vinaigrette: Whisk together the vinegar, honey, and mustard. Slowly add the oil while whisking, until emulsified. Add salt and pepper to taste. (Makes about 7 oz.)

In a pot, mix together the water with enough vegetable base to make a broth (follow manufacturer's directions on quantity).

Bring the broth to a boil and add the barley.

Reduce the heat and simmer, covered, until the barley is tender, 35 to 40 minutes.

Drain any excess liquid and spread the barley on a sheet pan to cool.

Sauté the mushrooms in oil until tender.

Mix them into the cooled barley, along with the onion, parsley, salt, and vinaigrette. Adjust the seasoning as desired.