Toasted Barley Salad with Red Bell Pepper,Corn and

Name: Toasted Barley Salad with Red Bell Pepper,Corn and Grilled Portobello Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup pearl barley; 1 1/2 cups canned vegetable broth; 1 large poblano chili or green bell pepper; 1 small red bell pepper; 2 large plum tomatoes, seeded, chopped (about 1 cup); 1 cup fresh corn kernels; 1/3 cup chopped fresh cilantro; 1/4 cup chopped green onions; 2 1/2 tablespoons fresh lime juice; 2 tablespoons olive oil; Nonstick olive oil spray; 4 large portobello mushrooms, stemmed, dark gills scraped away; 24 large spinach leaves

Servings: persons

1/2 cup pearl barley
1 1/2 cups canned vegetable broth
1 large poblano chili or green bell pepper
1 small red bell pepper
2 large plum tomatoes, seeded, chopped (about 1 cup)
1 cup fresh corn kernels
1/3 cup chopped fresh cilantro
1/4 cup chopped green onions
2 1/2 tablespoons fresh lime juice
2 tablespoons olive oil
Nonstick olive oil spray
4 large portobello mushrooms, stemmed, dark gills scraped away
24 large spinach leaves

1
Place barley in heavy large saucepan.
2
Cook over medium heat until pale golden, shaking pan occasionally, about 10 minutes.
3
Add broth to pan and bring to boil.
4
Reduce heat to medium-low, cover and simmer until barley is tender and broth is absorbed, about 35 minutes.
5
Uncover and let barley cool.
6
Char poblano and red bell pepper over gas flame or in broiler until blackened on all sides.
7
Enclose in paper bag and let stand 10 minutes.
8
Peel, seed and dice poblano and red bell pepper.
9
Place barley, poblano and red bell pepper in large bowl.
10
Add tomatoes and next 5 ingredients; toss to blend.
11
Season salad with salt and pepper.
12
(Can be prepared 1 day ahead.
13
Cover; refrigerate.
14
Bring to room temperature before serving.)
15
Prepare barbecue (medium-high heat).
16
Spray mushrooms with nonstick spray; sprinkle with salt and pepper.
17
Grill until cooked through, about 4 minutes per side.
18
Transfer to work surface; slice thinly.
19
Arrange 6 spinach leaves on each of 4 plates.
20
Top with barley salad.
21
Arrange 1 sliced mushroom alongside each salad.
22
Serve while mushrooms are still warm.

318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup pearl barley, 1 1/2 cups canned vegetable broth, 1 large poblano chili or green bell pepper, 1 small red bell pepper, and more.

Yes, Toasted Barley Salad with Red Bell Pepper,Corn and Grilled Portobello Mushrooms falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Toasted Barley Salad with Red Bell Pepper,Corn and Grilled Portobello Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions