Sunday Supper: Warm Mushroom Barley Salad

Serves 4.

Note: From "Market Math," by the ­editors of Food & Wine magazine.

• 1 c. barley

• 1/4 c. extra-virgin olive oil

• 12 oz. shiitake mushrooms, stemmed and thinly sliced

• 5 shallots, thinly sliced (2 c.)

• 2 tbsp. fresh lemon juice

• Sliced green onions, for garnish

Directions

In large saucepan of boiling water, cook barley until tender, about 30 minutes. Drain.

Meanwhile, in large skillet, heat olive oil. Add mushrooms and shallots and cook over moderate heat, stirring, until golden and tender, 5 to 7 minutes. Stir in lemon juice and barley and season with salt and pepper.