Toasted Barley Salad with Red Bell Pepper, Corn & Grilled Portobello Mushrooms – Kosher Recipes | OU
This toasted barley salad uses red & green peppers, tomato, corn, green onions & portobello mushrooms & served over spinach with a lime olive oil dressing.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at oukosher.org.
Cooking tools:
- Grill
Ingredients
- ½ cup pearl barley
- 1½ cups canned vegetable broth
- 1 large poblano chili or green bell pepper
- 1 small red bell pepper
- 2 large plum tomatoes, seeded, chopped (about 1 cup)
- 1 cup fresh corn kernels
- ⅓ cup chopped fresh cilantro
- ¼ cup chopped green onions
- 2½ Tablespoons fresh lime juice
- 2 Tablespoons olive oil
- Nonstick olive oil spray
- 4 large portobello mushrooms, stemmed, dark gills scraped away
- 24 large spinach leaves
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Toasted Barley Salad with Red Bell Pepper, Corn and Grilled Portobello Mushrooms Recipe | Food Netwo
foodnetwork.com
Barley Salad
tasteofhome.com
Roasted Beet and Portobello Salad – Kosher Recipes | OU Kosher Certification – OU Kosher Certificati
oukosher.org
Roasted Vegetable and Barley Salad
chefadora.com
Roasted Pepper Salad – Kosher Recipes | OU Kosher Certification
oukosher.org
Lemon-Basil Tilapia with Roasted Peppers and Portobello Mushroom Salad
kosher.com
Veggie Pearl Barley Stuffed Peppers with Mushrooms
socook.co.uk
Toasted Barley, Spinach and Wild Mushroom Salad - Sarah Graham Food
sarahgraham.co.za