| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Cklive20, Pdate |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Pearl barley |
| 1 1/2 |
c |
Canned vegetable broth |
| 1 |
lg |
Poblano chili or green bell pepper |
| 1 |
sm |
Red bell pepper |
| 2 |
lg |
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 |
tb |
Fresh lime juice |
| 2 |
tb |
Olive oil |
|
|
Nonstick olive oil spray |
| 4 |
lg |
Portobello mushrooms; stemmed, dark gills |
|
|
; scraped away |
| 24 |
lg |
Spinach leaves |
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; 5
1/2 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9371
Converted by MM_Buster v2.0n.
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