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

Ingredients

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

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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