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

Ingredients

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

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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