Toasted Barley Salad With Red Bell Pepper,corn And Grille
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Cklive20, Pdate | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Pearl barley |
| 1 1/2 | c | Canned vegetable broth |
| 1 | Poblano chili or green bell | |
| pepper | ||
| 1 | Red bell pepper | |
| 2 | Plum tomatoes, seeded | |
| chopped | ||
| about 1 cup | ||
| 1 | c | Fresh corn kernels |
| 1/3 | c | Chopped fresh cilantro |
| 1/4 | c | Chopped green onions |
| 2 1/2 | T | Fresh lime juice |
| 2 | T | Olive oil |
| Nonstick olive oil spray | ||
| 4 | Portobello mushrooms | |
| stemmed dark gills | ||
| scraped away | ||
| 24 | Spinach leaves | |
| 5 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
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: 7 1/2 Grain(Starch); 0 Lean Meat; 10 1/2 Vegetable; 0 Fruit; Recipe by: COOKING LIVE SHOW #CL9371 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1086
Calories From Fat: 328
Total Fat: 37.3g
Cholesterol: 3.7mg
Sodium: 3577.4mg
Potassium: 2267.4mg
Carbohydrates: 169.3g
Fiber: 35.5g
Sugar: 11.3g
Protein: 33.6g