Spellbinding Sesame Barley Bowls

Ingredients

• 1 cup dry pearl barley
• Nonstick cooking spray
• 1½ cups small DOLE® Cauliflower florets
• 1 package (8 ounces) DOLE® White Mushrooms, sliced
• 1 cup sliced shiitake mushrooms
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• 2 tablespoons natural buttery spread with olive oil
• 2 teaspoons toasted sesame seeds
• 1 DOLE® Orange
• 2 tablespoons less-sodium soy sauce
• 2 teaspoons sesame oil
• 1 packed cup DOLE® Field Greens
• 2 DOLE® Green Onions, thinly sliced

Directions

1. Prepare barley as label directs; transfer to a large bowl. Makes about 3 cups.
2. Heat a large skillet over medium-high heat; spray with nonstick cooking spray. Add cauliflower; cook 3 minutes or until cauliflower is slightly tender, stirring frequently. Add mushrooms, salt and pepper; cook 5 minutes or until cauliflower and mushrooms are tender. Add buttery spread and sesame seeds; cook 1 minute or until buttery spread melts, stirring to coat. Remove from heat. Makes about 2¼ cups.
3. Slice off ends of orange; place cut side down on a cutting board. Slice down sides of orange to remove skin and white pith with a paring knife. Hold orange over small bowl; gently cut along sides of membranes to release each segment. Cut orange segments crosswise in half. Squeeze juice from orange membrane into bowl with barley; stir in soy sauce and sesame oil. Fold in field greens and orange segments. Makes about 4 cups.
4. Divide barley mixture into 4 serving bowls, top with mushroom mixture and sprinkle with green onions.

Tips & tricks

Recipe can also be served as a side dish. For a gluten free alternative, use brown rice instead of barley and tamari instead of soy sauce.