Rustic & chewy, this warm bowl of marinated pearl barley & shredded Brussels sprouts topped with tender braised mushrooms is a seriously delicious way to chow down on the best of fall produce. Fresh shiitakes or thickly sliced oyster mushrooms are a nice alternative to portobello mushrooms; they'll cook faster, so reduce the braising time by a few minutes. From Salad Samurai by Terry Hope Romero. Reprinted with permission from Da Capo Lifelong, © 2014