Ingredients

• 1 1/2 c. Pearled Barley
• 1 c. THRIVE Mushroom Pieces - Freeze Dried
• 1/4 c. THRIVE Chopped Onions
• 1 1/2 tbsp. garlic
• 2 tbsp. butter
• 1/2 c. water
• 1/2 c. THRIVE Celery
• 1/2 c. THRIVE Red Bell Peppers - Freeze Dried
• 1/4 c. THRIVE Green Onions
• 1/2 c. THRIVE Tomato Dices
• 1 tbsp. Dijon mustard
• 1 tbsp. Cane Sugar
• 2 tbsp. balsamic vinegar
• 1 tbsp. lemon juice
• 1 tbsp. Worchestershire sauce
• 1/3 c. truffle oil or olive oil
• 1/2 tsp Iodized Salt
• 1/2 tbsp. THRIVE Chefs Choice Seasoning Blend
• 1/4 tsp. Peppercorn Seasoning Blend
• 3 tbsp. Salad Seasoning Blend
• 1 tbsp. THRIVE Italian Seasoning Blend
• 1/4 c. sour cream

Directions

1. Simmer barley with 3 ½ cups water and ½ teaspoon salt for 25 minutes or until tender. Rinse with cold water to cool.
2. Sauté mushrooms, onions, and garlic in butter. Add water and cook until tender and water is gone. Allow to cool. Reconstitute remaining vegetables in a bowl with ¾ cup water (do not drain).
3. Make dressing by whisking together mustard, sugar, balsamic, lemon juice, and Worcestershire sauce until frothy. Add oil slowly to create an emulsion.
4. Stir in salt and seasoning blends. Stir in sour cream, then add both vegetable mixtures and allow to marinate for a few minutes.
5. Add barley and mix until well coated. Serve chilled.