Cooking Index - Cooking Recipes & IdeasToasted Barley Salad With Red Bell Pepper, Corn And Grilled Portobellos Recipe - Cooking Index

Toasted Barley Salad With Red Bell Pepper, Corn And Grilled Portobellos

Courses: Salads
Serves: 4 people

Recipe Ingredients

1/2 cup 118mlPearl barley
1 1/2 cups 355mlCanned vegetable broth
1 cup 237mlPoblano chili or green bell pepper (large)
1 cup 237mlRed bell pepper (small)
2 cups 125g / 4.4ozPlum tomatoes - seeded, chopped (large)
1 cup 62g / 2.2ozFresh corn kernels
1/3 cup 5.3g / 0.2ozChopped fresh cilantro
1/4 cup 15g / 0.5ozChopped green onions
2 1/2 tablespoons 37mlFresh lime juice
2 tablespoons 30mlOlive oil
  Nonstick olive oil spray
4   Portobello mushrooms - stemmed, dark (large)
  Gills scraped away
24   Spinach leaves (large)

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9371) - from the TV FOOD - NETWORK

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