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© Meredith Corporation. All rights reserved. Used with permission.
Rinse barley and wild rice with cold water; drain. Combine barley, rice and broth in a saucepan. Bring to boiling. Reduce heat; cover and simmer for 45 minutes or until liquid is absorbed.
Heat 1 tablespoon oil in a large skillet. Add mushrooms, onion and garlic; cook for 7 minutes or until mushrooms are cooked through; set aside. In a large bowl, combine barley and rice with mushroom mixture and green onion. Cover and chill for 2 to 4 hours.
Just before serving, combine vinegar, the remaining 1/4 cup oil, thyme and pepper in a screw-top jar and shake well. Pour dressing over barley mixture; toss well. Serve on plates lined with spinach leaves. Garnish with mint blossoms, if desired.