Toasted Barley Salad with Braised Portobello

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1 cup hato mugi, rinsed well*

1/2 cup corn kernels

2 cup water
shoyu
2-3 scallions, thinly sliced on the diagonal
juice and zest of 1 lemon
1 small onion, sliced in thin half moons

Portobello:

Olive oil

shoyu
mirin
3-4 large portabellas
2 leaves of kale or other green, coarsely chopped

Heat a skillet over medium heat. Toast barley until lightly golden, about 10 minutes.  Place the barley in a pot with the corn and water. Cover and bring to a boil. Add shoyu, cover and reduce heat to low. Simmer until the liquid has been absorbed, about 35 minutes. While the barley cooks, heat a small amount of oil and sauté the onions until limp.  Add the sliced portabellas and shoyu and miring and sauté until the mushrooms are limp. Cover, reduce the heat to low and simmer until the mushrooms release their juices. Sauté the kale or other greens till cooked. Add the mushrooms to the barley along with the lemon and scallions.

* whole grain brown hato mugi is available from the Natural Import Company