Variations Barley and Spring Vegetables Salad Replace: • The grated Parmesan cheese with 4 oz. Swiss or Feta cheese, diced Add: • 1 cup diced cooked chicken breast or ham • 1 cup cherry or grape tomatoes Cooking Directions: • Prepare recipe as indicated. • Only steam vegetables for 10 minutes. • Strain cooked barley and discard any remaining liquid. • Place in a serving bowl and let cool to room temperature. • Prepare vinaigrette by whisking together 3 tablespoons white wine vinegar, 1/3 cup extra-virgin olive oil, 1 teaspoon Dijon mustard, 1 teaspoon salt, and ¼ teaspoon black pepper. Pour over cooled farro. Add the diced cheese, meat and tomatoes and serve.
Fill water in the cooking pot to the Steam level mark. Put the vegetables, except the leeks, in the steam basket. Place the steam basket in the cooking pot. Select the Steam setting. Set the cooking time for 15 minutes. Press Start/Stop button. When done cooking press Start/Stop button. Remove the steam basket. Cover and set aside Empty the cooking pot and dry well. Add olive oil and butter to the cooking pot. Select the Brown/Sauté setting. Press Start/Stop. Use preset cooking time and temperature. When butter is melted and hot, add the leeks and cook, stirring, until soft. Add barley to the leeks. Add the broth and stir well. Select the Grains setting. Press Start/Stop. Let cook, covered with the lid, until appliance switches to Keep Warm. Then press Start/Stop button. Add parsley, grated cheese, and cooked vegetables to the barley. Season with salt and black pepper to taste. Serve immediately.