Barley Salad
- In a large saucepan, heat 2 tablespoons oil over medium-high heat.
Add shallot and cook
- stirring, until translucent
- Add barley; stir to coat with the oil and Reduce heat to medium
Continue cooking barley
- stirring occasionally, for 2-3 minutes; take care not to let it
brown and While barley is cooking, bring vegetable stock to a boil
- Add vegetable stock to barley, a cup at time then Cook, stirring
frequently, until liquid is almost absorbed before adding more
liquid.
- Keep adding liquid, stirring frequently until barley pearls are
al dente, about 45 minutes
- Meanwhile, cut eggplant into 1/2-inch cubes
- Meanwhile, cut eggplant into 1/2-inch cubes. Heat 4 tablespoons
of oil in a large skillet over medium-high heat. Saute eggplant,
stirring frequently, until soft, about 12 minutes
- Set aside.
- Using skillet in which eggplant was cooked, add remaining
tablespoon of oil then Saute shrimp until pink.
- When barley is done, stir in eggplant and shrimp
- Add grated pecorino cheese
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Ingredients
- 7 tb Olive oil
- 1 Shallot; minced
- 2 c Pearl barley
- 8 c Vegetable stock
- 3 Japanese eggplant
- 10 Lg shrimp; peeled cut 4 piece
- 1/4 c Grated pecorino cheese
Comment
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