TOASTED BARLEY SALAD WITH RED BELL PEPPER, CORN AND GRILLED PORTOBELLO MUSHROOMS
Categories Salad Leafy Green Herb Mushroom Pepper Tomato Vegetarian High Fiber Low/No Sugar Barley Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 13
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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Mikhail Kroukamp
[email protected]This salad is a great way to showcase grilled portobello mushrooms. The barley and vegetables provide a nice backdrop for the mushrooms, and the dressing brings it all together. I will definitely be making this again!
mohamad safeel
[email protected]I made this salad for a picnic and it was a hit! Everyone loved it. The salad was easy to make and really delicious. I especially loved the grilled portobello mushrooms. I will definitely be making this again!
mike topaz
[email protected]This salad was a bit too bland for my taste. I think it needed more seasoning. I also didn't like the combination of flavors. I won't be making this again.
Nicks Purewal
[email protected]I was looking for a healthy and easy salad recipe, and this one fit the bill. It was really easy to make and the flavors were great. I especially loved the grilled portobello mushrooms. I will definitely be making this again!
Gaming Taher
[email protected]This salad is a great way to use up leftover barley. It's also a great way to get your daily dose of vegetables. I love the combination of barley, red bell pepper, corn, and portobello mushrooms. The dressing is also really good. I will definitely be
Sandal Shehryar
[email protected]I tried this salad last night and it was delicious! The barley was cooked perfectly and the dressing was really flavorful. I especially loved the grilled portobello mushrooms. I will definitely be making this again!
Taishama Etienne Alexis
[email protected]This salad was a disappointment. The barley was overcooked and mushy, and the dressing was bland. I also didn't like the combination of flavors. I won't be making this again.
crystal whitebean sims
[email protected]I was looking for a new salad recipe to try, and this one caught my eye. I'm so glad I made it! The salad was delicious and really easy to make. I especially loved the grilled portobello mushrooms. I will definitely be making this again!
Aleachia Nagel
[email protected]This salad was easy to make and really delicious. I loved the combination of barley, red bell pepper, corn, and portobello mushrooms. The dressing was also really good. I will definitely be making this again!
Mst Suraiya
[email protected]I'm not usually a fan of barley, but this salad changed my mind. The barley was perfectly cooked and had a great flavor. The dressing was also delicious and really brought all the flavors together. I'll definitely be making this again!
Lawrence Eklah
[email protected]This salad was a hit at my last dinner party! The combination of flavors and textures was amazing. The toasted barley added a nice nutty flavor, and the red bell pepper, corn, and grilled portobello mushrooms gave it a great smoky flavor. I will defi