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

Ingredients

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

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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