Pressure-Cooked Barley Salad

• 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

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

barley with bran, green apple, celery, hour, blanched, italian parsley blanched, garlic, aged smoked gouda, almonds, olive oil, almond oil, lemon juice, salt

Taken from www.epicurious.com/recipes/member/views/pressure-cooked-barley-salad-52561081 (may not work)