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.
Cooking Light MAY 2005
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.
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