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

Ingredients

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

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

Comments


Best Wine Deals

  • $15.99
    22% off
    Osborne Pedro Ximénez Jerez-Xérès-Sherry 1827 Sweet Sherry
    Osborne Pedro Ximénez Jerez-Xérès-Sherry 1827 Sweet Sherry 1982
  • $22.99
    23% off
    Schloss Schönborn Riesling Trockenbeerenauslese Erbacher Marcobrunn
    Schloss Schönborn Riesling Trockenbeerenauslese Erbacher Marcobrunn 2004
See More Deals





Snooth Media Network