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

Ingredients

  • 1 ½ cups canned vegetable broth
  • 4 large portobello mushrooms
  • Nonstick olive oil spray
  • 2 large plum tomatoes
  • 1 cup fresh corn kernels
  • 24 large spinach leaves
  • 2 ½ tablespoons fresh lime juice
  • + 6 more ingredients
    • 1 large poblano chili or green bell pepper
    • ½ cup pearl barley
    • ¼ cup green onions
    • 1/3 cup fresh cilantro
    • 2 tablespoons olive oil
    • 1 small red bell pepper

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. C...

View full recipe at Epicurious

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