TOASTED BARLEY SALAD WITH RED BELL PEPPER, CORN AND GRILLED PORTOBELLO MUSHROOMS
Categories Salad Leafy Green Herb Mushroom Pepper Tomato Vegetarian High Fiber Low/No Sugar Barley Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 13
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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Allahnoor 7 Allahnoor 7
[email protected]I highly recommend this salad! It's a delicious and healthy meal that's perfect for any occasion.
Mohammed Yagoub
[email protected]This salad is a great make-ahead meal. You can make it ahead of time and store it in the refrigerator for up to 3 days.
Kinsley Baucus
[email protected]I love the versatility of this salad. You can add or remove ingredients to suit your own taste.
Md Tasbir king ff
[email protected]This salad is a great way to use up leftover barley. I always have some on hand, so this is a quick and easy meal to make.
Body Ahmed
[email protected]I served this salad with grilled chicken, and it was a perfect meal!
Sajjad Boss
[email protected]I added some chopped walnuts to the salad for extra crunch. It was a great addition!
Mainnul Hoque
[email protected]I didn't have any portobello mushrooms, so I used regular white mushrooms instead. The salad still turned out great!
Harper Bartholomew
[email protected]I followed the recipe exactly, but the barley turned out mushy. I think I may have overcooked it.
Sian Kamara
[email protected]This salad was a bit bland for my taste. I think it would have been better with a more flavorful dressing.
Bore Malatji
[email protected]I'm not a big fan of barley, but I really enjoyed this salad! The barley was cooked perfectly and had a great texture. The roasted red peppers and grilled mushrooms were also very good. I would definitely recommend this salad.
rezaulkhan011 tuhin
[email protected]This salad was delicious! The barley was cooked perfectly, and the roasted red peppers and grilled mushrooms added a nice smoky flavor. The dressing was also very good, with a nice balance of sweetness and acidity.
Thomas Michel
[email protected]I made this salad for a potluck, and it was a big hit! Everyone loved the unique combination of flavors and textures. I would definitely recommend this salad for any occasion.
Fatima thoola
[email protected]I followed the recipe exactly, and the salad turned out great! The barley was fluffy and tender, and the bell peppers and mushrooms were roasted to perfection. The dressing was also very good, with a nice balance of flavors.
Ismaeel Qadri Ismaeel Qadri
[email protected]This salad was a bit time-consuming to make, but it was worth it! The flavors were amazing, and the barley was cooked perfectly. I would definitely recommend this salad for a special occasion or dinner party.
Pete
[email protected]I'm not usually a fan of barley, but this salad changed my mind! The barley was perfectly cooked and had a great texture. The roasted red peppers and grilled mushrooms added a delicious smoky flavor. The dressing was also very good, with a nice balan
Nasrullah Jakhro
[email protected]This salad was a hit at my last dinner party! The combination of flavors and textures is fantastic, and the barley is a great alternative to rice or pasta. I also love that this salad can be made ahead of time, which makes it perfect for busy weeknig
Elizabeth Buthelezi
[email protected]I was amazed by how flavorful this salad was! The toasted barley added a lovely nutty flavor, and the grilled portobello mushrooms were tender and juicy. The dressing was simple but packed a punch, with the lemon juice providing a bright acidity and
Agustin Agustin
[email protected]This toasted barley salad is a delightful dish that combines the nutty flavor of barley with the vibrant sweetness of red bell peppers and the earthy savoriness of grilled portobello mushrooms. The dressing, made with lemon juice, olive oil, and Dijo