3 tbsp dried wild mushrooms such as porcini, cepes, or Chilean
2 cups cooked barley
2 shallots, minced
1 cloves garlic, minced
2 tbsp minced fresh chives
1/2 tsp dried thyme
1 tbsp olive oil
2 tbsp mild white vinegar such as champagne or rice vinegar
1 cup shredded cooked kale
Procedures : In a small bowl, in enough boiling water to cover, soak mushrooms until tender, about an hour.
Meanwhile, in a large serving bowl or salad bowl, combine barley shallots, garlic, chives, thyme, oil, vinegar, and kale.
When mushrooms are ready, drain and mince them. Add to barley mixture and toss well. Serve at room temperature or slightly chilled with grilled or poached chicken or as an entree accompanied by a quick saute of seasonal vegetables