Toasted Barley Salad

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* Exported from MasterCook *

 

Toasted Barley Salad with Red Bell Pepper, Corn & Grilled Portobellos

 

Recipe By :Backyard Cookin'

Serving Size : 4 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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2 large plum tomatoes -- seeded and chopped

1 cup corn kernels (preferably fresh)

1/3 cup chopped cilantro

1/4 cup chopped green onions

2 1/2 tablespoons fresh lime juice

2 tablespoons olive oil

4 large portobello mushrooms

1/2 cup pearl barley

1 1/2 cups broth

1 green bell pepper

1 small red bell pepper

24 fresh spinach leaves -- washed and patted dry

 

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

10 minutes. Shake occasionally. Add broth and bring to a boil. Reduce heat and

cover until all broth is absorbed. Let cool.

 

Char red and green peppers for about 10 minutes. Enclose in bag and let stand

for 10 minutes. Peel, seed and dice.

 

Place barley and peppers in a large bowl. Add tomatoes, corn, cilantro, onions

and lime juice. Toss to coat and season with salt and pepper.

 

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

per side.

 

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

 

Source:

" www.foodtv.ca "

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Per Serving (excluding unknown items): 260 Calories; 8g Fat (26.0% calories from

fat); 9g Protein; 43g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 64mg

Sodium. Exchanges: 2 Grain(Starch); 3 Vegetable; 0 Fruit; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 2873 0 0 0 0 0 0 0 0 0 26413

 

 

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