Toss barley, wild rice, button mushrooms, garlic, and green onions with herbed vinaigrette to make this high-fiber salad recipe that's piled on a bed of fresh spinach. Serve it on its own or with fish or chicken.
Rinse barley and rice with cold water; drain. In a saucepan combine barley and rice with broth. Bring to boiling. Reduce heat; cover and simmer for 45 minutes or until liquid is absorbed.
In a large skillet heat the 1 tablespoon olive or salad oil and cook mushrooms, chopped onion, and garlic for 7 minutes or until mushrooms are cooked through; set aside. In a large mixing bowl combine barley and rice with mushroom mixture and green onion. Cover and chill 2 to 4 hours.
Just before serving, combine vinegar, 1/4 cup oil, thyme, and pepper in a screw-top jar and shake well. Toss barley mixture with dressing; serve on plates lined with spinach leaves. Garnish with mint blossoms, if desired. Season to taste. Makes 6 side-dish servings.