1: Cook barley - add 1 cup barley and 2.5 cups beef or mushroom broth. Bring to a boil and simmer covered for about 40 minutes.
2: Cook mushrooms - wipe mushrooms clean, thinly slice, and toss in 3 tbsp olive oil. Sprinkle with salt. Bake at 400°F for 10 minutes. Flip and toss with rosemary, and return to oven for about 10 minutes or until crispy on the edges.
3: Whip cottage cheese - blend cottage cheese until smooth, adding milk or water 1 tbsp at a time if it’s too thick to blend. Salt to taste.
4: Mix salad - add arugula to a bowl, mix in thinly sliced fennel, toss with 2 tbsp olive oil, 1 tbsp balsamic vinegar and salt.
5: Assemble bowl - whipped cottage cheese, barley, mushrooms, salad, and balsamic glaze.
