Barley-Mushroom Salad with Lamb and Goat Cheese

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

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Nutritional Information

Amount per serving
  • Calories: 279
  • Calories from fat: 30%
  • Fat: 9.2g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 0.8g
  • Protein: 17.9g
  • Carbohydrate: 31.3g
  • Fiber: 6g
  • Cholesterol: 42mg
  • Iron: 2.7mg
  • Sodium: 380mg
  • Calcium: 41mg


  • 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


  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.
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