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Toasted Barley Salad With Red Bell Pepper, Corn And Grilled Portobellos

Toasted Barley Salad With Red Bell Pepper, Corn And Grilled Portobellos is a grains & cereals salads vegetarian recipe made with Plum Tomatoes, Corn Kernels, Cilantro, Green Onions, and Fresh Lime Juice. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2
• 1 cup
• 1/3 cup
• 1/4 cup
• 2 1/2 tbsp
• 2 tbsp
• 4
• 1/2 cup
• 1 1/2 cup
• 1
• 1
• 24

Method (preview)

1. 1

   Place barley in a large saucepan heat barley at medium heat until golden, About 10 minutes.

2. 2

   Shake occasionally.

3. 3

   Add broth and bring to a boil.

4. 4

   Reduce heat and cover until all broth is absorbed.

5. 5

   Let cool.

6. 6

   Char red and green peppers for about 10 minutes. Enclose in bag and let stand for 10 minutes. Peel, seed and dice.

7. 7

   Place barley and peppers in a large bowl.

8. 8

   Add tomatoes, corn, cilantro, onions and lime juice.

9. 9

   Toss to coat and season with salt and pepper.

10. 10

    Brush mushrooms with olive oil and grill until cooked through. About 4 minutes per side.

11. 11

    Slice mushrooms and place on spinach leaves. Top with barley mixture.