Pressure Cooked Barley Salad Recipe

Ingredients

200 g (1 cup) Hulled barley with bran intact (or pearl barley), rinsed

500 g water

72 g (5/8 cup) Green apple, minced

35 g (1/4 cup) Celery, peeled and diced

175 g (0.75 cup) Spinach Pesto refrigerated 1 hour:

60 g (4 cups) spinach blanched, chilled in ice water

7 g (3/4 cup) Italian parsley blanched, chilled in ice water

1-2 garlic cloves boiled for 2 mins

25 g (3/8 cup) aged smoked Gouda grated

25 g (1/4 cup) roasted almonds

1/4 cup olive oil

3/4 tbsp almond oil

1 tsp lemon juice

salt to taste

Prepare pesto.

Combine in a pressure cooker. and bring to a boil. Cook 20 mins at 15 psi. Strain, add remaining ingrediences, serve.