Toasted Barley Salad with Portobellos

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1/2 cup pearl barley
1 1/2 cups roasted vegetable stock
1 Tbsp minced pickled jalapeno peppers
4 piquillo peppers, thinly sliced
2 large plum tomatoes, seeded, chopped (about 1 cup)
1 cup corn kernels
1 heaping tsp cumin seed, toasted in a dry skillet and ground
1/4 cup fresh cilantro, torn into pieces
1/4 cup chopped green onions
2-3 Tbsp lime olive oil
1-2 Tbsp lime juice
salt and pepper, to taste
4 portobello mushrooms, stemmed, dark gills removed
olive oil for grilling
large spinach leaves


Heat a saucepan over medium heat and toast barley for 5-7 minutes in the dry pan.
Add the broth and simmer until broth is absorbed about 40 minutes. Let cool.
Combine the barley with peppers, tomatoes, corn, cumin cilantro, onions, olive oil and lime juice.
Season with salt and pepper to taste.
Grill Portobello mushrooms and thinly slice.
Serve barley salad on spinach leaves and top with mushrooms.

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