Minted wild rice & barley salad

Experience a burst of flavors with this refreshing minted wild rice and barley salad. Nutty grains paired with fresh herbs for a culinary delight.

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 230g sliced fresh cremini mushrooms
• 1 ½ cups chopped yellow onion
• 2 tablespoons minced garlic
• 4 medium carrots, thinly sliced
• 1 teaspoon fennel seeds
• 1 teaspoon dried oregano
• 1 (790g) can no-salt-added fire-roasted diced tomatoes
• 6 cups reduced-sodium vegetable broth
• 1 cup pearl barley
• ½ teaspoon salt
• ½ teaspoon ground pepper
• 2 cups frozen cut green beans
• 1 cup frozen peas
• 1 tablespoon red-wine vinegar
• Chopped fresh flat-leaf parsley and basil for garnish

Instructions:

1. Start by heating oil in a large sturdy pot over medium-high heat. Put in mushrooms, onion, and garlic; cook while stirring occasionally until the mushrooms turn slightly brown and the onion becomes see-through, which should take around 7 minutes. Next, mix in carrots, fennel seeds, and oregano; continue to cook while stirring constantly until you can smell the fragrant aroma, which usually takes about 1 minute. Then, add tomatoes, broth, barley, salt, and pepper. Increase the heat and bring everything to a boil.Once boiling, lower the heat to a medium setting to keep it simmering; continue cooking while stirring occasionally until the barley becomes tender, which should take about 40 minutes. Stir in green beans and peas; cook over a medium heat until everything is heated through, approximately 2 minutes. Turn off the heat, mix in the vinegar. If desired, you can decorate it with parsley and basil.

Summary:

• Calories: 1663 kcal
• Fat: 32 g
• Protein: 48 g
• Carbs: 316 g
• Potassium: 2990 mg
• Magnesium: 552 mg