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Barley-Mushroom Salad with Lamb and Goat Cheese

Yield 6 servings (serving size: 1 cup)
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.

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
  • 2 1/4 cups shredded Simple Roasted Leg of Lamb (about 9 ounces)
  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.