Barley-Mushroom Salad with Lamb and Goat Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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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