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

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.

No additional tips available.

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

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.

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

How did you like this recipe?

Frequently Asked Questions