| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Polish |
Grains, Salads |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
t |
Chopped garlic |
| 4 |
T |
Olive oil |
| 1 |
T |
Lemon juice |
| 1 |
|
Fresh basil |
| 1 |
T |
Olive oil |
| 1 |
|
Bay leaf |
| 1 |
c |
Pearl barley |
| 3 |
c |
Water |
|
|
Salt and pepper, to taste |
| 4 |
|
Portobello mushrooms |
| 1/3 |
c |
Olive oil |
| 1 |
|
Zucchini |
| 1 |
|
Red onion |
INSTRUCTIONS
To make basil puree: In blender or food processor, combine garlic and
olive oil. Process ingredients until smooth. Add lemon juice and
basil. Blend entire mixture until smooth. You may have to stop machine
once or twice to scrape walls of blender to redistribute ingredients.
To make the salad: In large, heavy-bottomed saucepan, heat 1
tablespoon olive oil over medium heat. Add bay leaf and pearl barley
and toast lightly, stirring, about 3 minutes. Add 3 cups water and 1/4
teaspoon salt. Cover and simmer until barley is doubled in size (about
40 to 50 minutes). Drain any excess water and spread grains on baking
sheet to cool. Remove stems of portobello mushrooms. Toss mushrooms
with 1/4 cup of the olive oil and salt and pepper. Slice zucchini into
rounds on the diagonal. Slice red onion into rounds. Toss both with
remaining olive oil, salt and pepper. Grill all vegetables over medium
flame, then chop mushrooms and onion into small pieces. To serve:
Combine chopped portobellos with cooked barley and red onion. Mix in
about one-third of the basil puree (refrigerate remaining puree for
another use). Spoon salad over grilled zucchini slices. Adjust
seasonings to taste. Grilled portobello mushrooms with pearl barley,
zucchini and roasted red peppers. This salad pairs ancient and modern
tastes. Barley dates back to the Stone Age and has been used for
everything from cereals to breads to soups. Portobellos are a trendy
favorite mushroom. Pairing these two is a takeoff on the classic
mushroom-barley soups of Middle Europe, Stehling says. Pearl barley
is barley that has had the bran removed and has been steamed and
polished. It comes in several sizes (coarse, medium and fine).
Different kinds of barley are available; be sure you get the pearl
barley for this salad, Stehling says. Notes: Hominy Grill on Rutledge
Avenue, Charleston, SC Hanneman: Recipes provided by "Ann Burger"
<www.charleston.net/> on July 30, 1997, converted by MC_Buster.
Recipe by: Robert Stehling, Chef, Hominy Grill Posted to MC-Recipe
Digest by Kitpath <phannema@wizard.ucr.edu> on May 17, 1998
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