Toasted barley salad with red bell pepper,corn and grilled p

1 servings

Ingredients

Quantity Ingredient
½ cup Pearl barley
1½ cup Canned vegetable broth
1 large Poblano chili or green bell pepper
1 small Red bell pepper
2 larges Plum tomatoes; seeded, chopped
; (about 1 cup)
1 cup Fresh corn kernels
⅓ cup Chopped fresh cilantro
¼ cup Chopped green onions
2½ tablespoon Fresh lime juice
2 tablespoons Olive oil
Nonstick olive oil spray
4 larges Portobello mushrooms; stemmed, dark gills
; scraped away
24 larges Spinach leaves

Directions

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.

Yield: 4 servings

Converted by MC_Buster.

Per serving: 1021 Calories (kcal); 33g Total Fat; (26% calories from fat); 37g Protein; 168g Carbohydrate; 0mg Cholesterol; 249mg Sodium Food Exchanges: 7½ Grain(Starch); 0 Lean Meat; 10 ½ Vegetable; 0 Fruit; 5 ½ Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9371 Converted by MM_Buster v2.0n.

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