Barley-Mushroom Salad with Lamb and Goat Cheese

recipe
Pearl barley has the outer husk of bran removed, and has been steamed and polished, like a pearl. Toasting the barley in a dry saucepan adds a nutty flavor.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 279
Caloriesfromfat 30 %
Fat 9.2 g
Satfat 3.4 g
Monofat 4.2 g
Polyfat 0.8 g
Protein 17.9 g
Carbohydrate 31.3 g
Fiber 6 g
Cholesterol 42 mg
Iron 2.7 mg
Sodium 380 mg
Calcium 41 mg

Ingredients

1 cup uncooked pearl barley
3 cups water
1 tablespoon extravirgin olive oil
2 cups thinly sliced cremini mushrooms (about 6 ounces)
2 cups thinly sliced shiitake mushroom caps (about 6 ounces)
1/2 cup diced celery
1/4 cup thinly sliced shallots
2 tablespoons chopped fresh parsley
1 1/2 teaspoons chopped fresh rosemary
1/3 cup (about 1 1/2 ounces) crumbled goat cheese
2 tablespoons balsamic vinegar
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Cook barley in a large saucepan over medium heat 5 minutes or until golden, stirring occasionally. Add water; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until barley is tender and liquid is absorbed. Place barley in a large bowl; cool slightly.

While barley cooks, heat olive oil in a large nonstick skillet over medium heat. Add mushrooms, celery, and shallots; cook 5 minutes or until mushrooms are tender and liquid evaporates, stirring frequently. Remove from heat; stir in chopped parsley and rosemary. Cool slightly. Add mushroom mixture, Simple Roasted Leg of Lamb, goat cheese, balsamic vinegar, salt, and pepper to barley. Cover and chill.

Judy Lockhart,

Cooking Light

May 2005
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