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Categories:
pearl barley water extravirgin olive oil cremini mushrooms shiitake mushroom celery shallots parsley rosemary goat cheese balsamic vinegar salt freshly ground black pepper
Viewed: 28 - Published at: 6 years agoIngredients
- 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
Method
- 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.
