TOASTED BARLEY SALAD WITH RED BELL PEPPER, CORN AND GRILLED PORTOBELLO MUSHROOMS
Steps:
- 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. Char poblano and red bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and dice poblano and red bell pepper. Place barley, poblano and red bell pepper in large bowl. Add tomatoes and next 5 ingredients; toss to blend. Season salad with salt and pepper. (Can be prepared 1 day ahead. Cover; refrigerate. Bring to room temperature before serving.)
- Prepare barbecue (medium-high heat). Spray mushrooms with nonstick spray; sprinkle with salt and pepper. Grill until cooked through, about 4 minutes per side. Transfer to work surface; slice thinly. Arrange 6 spinach leaves on each of 4 plates. Top with barley salad. Arrange 1 sliced mushroom alongside each salad. Serve while mushrooms are still warm.
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Mdnahid Ahmod
[email protected]This salad has the potential to be great but unfortunately the vinaigrette dressing is quite overpowering.
Srijan Bk
[email protected]This is an amazing salad!
Christopher Ramsey
[email protected]Warning - This salad is extremely addictive! Once you start you can't stop eating it!
Bijoux
[email protected]This salad is a great way to get your daily dose of vegetables.
Thomas Forson
[email protected]I love the combination of flavors in this salad. The toasted barley gives it a nice nutty flavor, and the red bell pepper, corn, and grilled portobello mushrooms add a pop of color and flavor. I will definitely be making this again.
H A SHEHAN PRABODHA
[email protected]This salad is a great way to use up leftover grilled portobello mushrooms. It's also a healthy and delicious option for a summer picnic.
It's kakar Sab
[email protected]I made this salad for a party and it was a big hit! Everyone loved the unique flavor combination and the grilled portobello mushrooms were a big hit. I will definitely be making this again.
Jowayne Koopman
[email protected]This salad is a great way to get your daily dose of vegetables. It's also a healthy and delicious option for a vegetarian meal.
Dinolass Macule
[email protected]I love the combination of flavors in this salad. The toasted barley gives it a nice nutty flavor, and the red bell pepper, corn, and grilled portobello mushrooms add a pop of color and flavor. I will definitely be making this again.
Tayab Tayab king
[email protected]This salad is a great way to use up leftover grilled portobello mushrooms. It's also a healthy and delicious option for a summer picnic.
Maudlyn Otonye
[email protected]I'm not a huge fan of barley, but this salad changed my mind. The toasted barley is delicious and the salad is packed with flavor. I would definitely recommend this recipe.
Adham Muhammad
[email protected]This salad was a hit at my last potluck! Everyone loved the unique flavor combination and the grilled portobello mushrooms were a big hit. I will definitely be making this again.
Haruna Musa
[email protected]I was pleasantly surprised by how much I enjoyed this salad. The toasted barley gives it a nice nutty flavor, and the red bell pepper, corn, and grilled portobello mushrooms add a pop of color and flavor. I will definitely be making this again.
Karim Benkyane
[email protected]This toasted barley salad is a delightful dish that is packed with flavor. The combination of the toasted barley, red bell pepper, corn, and grilled portobello mushrooms is simply irresistible. I highly recommend this recipe to anyone looking for a t