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

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.

Note:

Judy Lockhart,

May 2005
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