Barley Edamame Salad

• 1 package Dried Barley, One Pound
• 1 package Shelled Edamame, 1 Pound Frozen
• 8 ounces, weight Fresh Mushrooms, Sliced
• 2 Tablespoons Butter
• 1 Tablespoon Sesame Seeds
• 2 Tablespoons Soy Sauce
• 2 Tablespoons Sesame Oil

1. Cook barley according to package directions until done. Add the package of frozen edamame to the barley for the last 5 minutes of cooking time. Drain and set aside.
2. Saute the sliced mushrooms in the butter, at a medium high heat until browned, then add the sesame seeds just before you take them off the heat. Add the mushrooms to the barley and edamame and toss together. Then drizzle the soy sauce and sesame oil over the top, and toss again.
3. At this point you can serve it or set it aside to cool a little. I make this early in the morning, put it in the fridge and then warm it through in the microwave before serving.

barley, frozen, mushrooms, butter, sesame seeds, soy sauce, sesame oil

Taken from tastykitchen.com/recipes/salads/barley-edamame-salad/ (may not work)