TOASTED BARLEY SALAD WITH RED BELL PEPPER, CORN AND GRILLED PORTOBELLO MUSHROOMS
Steps:
- Place barley in heavy large saucepan. Cook over medium heat until pale golden, shaking pan occasionally, about 10 minutes. Add broth to pan and bring to boil. Reduce heat to medium-low, cover and simmer until barley is tender and broth is absorbed, about 35 minutes. Uncover and let barley cool. Char poblano and red bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and dice poblano and red bell pepper. Place barley, poblano and red bell pepper in large bowl. Add tomatoes and next 5 ingredients; toss to blend. Season salad with salt and pepper. (Can be prepared 1 day ahead. Cover; refrigerate. Bring to room temperature before serving.)
- Prepare barbecue (medium-high heat). Spray mushrooms with nonstick spray; sprinkle with salt and pepper. Grill until cooked through, about 4 minutes per side. Transfer to work surface; slice thinly. Arrange 6 spinach leaves on each of 4 plates. Top with barley salad. Arrange 1 sliced mushroom alongside each salad. Serve while mushrooms are still warm.
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Bibi
[email protected]This salad is easy to make and it's a great way to use up leftover grilled portobello mushrooms.
Muhammad Rakib
[email protected]This salad is a great way to get your daily dose of vegetables.
Noman Sher
[email protected]This salad is a bit time-consuming to make, but it's definitely worth the effort.
Ahamd Ali
[email protected]This salad is a great way to use up leftover grilled portobello mushrooms.
Emon Ahmad
[email protected]This salad is a great make-ahead dish. You can make it the night before and it will still be delicious the next day.
Nomi 222
[email protected]I'm not a vegetarian, but I love this salad. The grilled portobello mushrooms are so flavorful and satisfying.
Sardar Alyan hassan
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids loved the sweet corn and the grilled portobello mushrooms.
Zaibaliali312 Zaibali sanwal
[email protected]I love the smoky flavor of the grilled portobello mushrooms in this salad. They really add a depth of flavor to the dish.
Mohammad younas
[email protected]This salad is easy to make and it's a great way to use up leftover grilled portobello mushrooms. I also like that it's a healthy and filling salad.
Hary De La Cruz
[email protected]I'm not a big fan of barley, but I was pleasantly surprised by this salad. The toasted barley had a nice nutty flavor and it was chewy and satisfying. I also loved the combination of flavors and textures in the salad.
Danielle Wright
[email protected]This salad is a great way to get your daily dose of vegetables. The red bell pepper, corn, and grilled portobello mushrooms are all packed with nutrients. Plus, the dressing is made with olive oil, which is a healthy fat.
Sultana Raziya
[email protected]I made this salad for a potluck and it was a huge hit! Everyone loved the unique flavor combination and the hearty texture of the toasted barley. I'll definitely be making this again for my next party.
Mary Peter
[email protected]This salad is a bit time-consuming to make, but it's definitely worth the effort. The toasted barley and grilled portobello mushrooms give it a unique and delicious flavor that you won't find in any other salad.
Chaudhary Mehmood
[email protected]I love the combination of flavors and textures in this salad. The toasted barley is chewy and nutty, the red bell pepper is sweet and crunchy, the corn is sweet and juicy, and the grilled portobello mushrooms are savory and smoky. The dressing is als
Chhesang Lama
[email protected]This salad is a great way to use up leftover grilled portobello mushrooms. I had some leftover from a barbecue the night before, and they were perfect in this salad. The dressing is also very tasty and flavorful.
Umeaku Collins
[email protected]I'm always looking for new and exciting salad recipes, and this one definitely fits the bill! The toasted barley gives it a unique and hearty twist, while the red bell pepper, corn, and grilled portobello mushrooms add a pop of color and flavor. I'll
Haneen Wahba
[email protected]This toasted barley salad is a delightful explosion of flavors and textures! The combination of sweet red bell pepper, crunchy corn, and savory grilled portobello mushrooms is simply irresistible. I especially love the nutty flavor of the toasted bar