TOASTED BARLEY SALAD WITH RED BELL PEPPER, CORN AND GRILLED PORTOBELLO MUSHROOMS
Steps:
- 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.
WARM BARLEY AND MUSHROOM SALAD OVER PORTOBELLOS
Steps:
- Bring the water to a boil in a medium-size saucepan. Stir in the barley, lower the heat, cover and simmer until tender, about 50 minutes.
- Meanwhile, heat 1/4 cup broth in a large skillet over medium heat until it simmers. Add the shallots and stir until most of the liquid has evaporated, about 2 minutes. Add the mushroom cubes and 1/4 cup of broth. Cook, stirring often, for 5 minutes. Pour in 1 cup of broth and stir, scraping the bottom of the skillet. Bring to a boil. Reduce heat and simmer until the liquid is reduced to a sauce consistency, about 15 minutes. Stir in the sage, rosemary, salt and pepper. Stir in the barley. Keep warm.
- Preheat the broiler. Brush both sides of the portobellos with the remaining 1/4 cup chicken broth. Season the underside lightly with salt and pepper to taste. Broil until softened, about 2 minutes per side. Place 1 mushroom on each of 4 plates and spoon the barley mixture over them. Garnish with parsley and serve immediately.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 2 grams, Carbohydrate 52 grams, Fat 3 grams, Fiber 13 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 1062 milligrams, Sugar 11 grams, TransFat 0 grams
WARM PORTOBELLO MUSHROOM SALAD
From Clean Eating magazine, May/June 2010, this recipe is loaded with nutrients and very low in calories and saturated fat.
Provided by Epi Curious
Categories Spinach
Time 15m
Yield 2 salads, 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat a medium pan over high heat and add oil. Reduce heat to medium, add sliced mushrooms and vinegar and let them cook fully on one side for about 5 minutes, then flip. When mushrooms are nearly done, add walnuts, toss once and remove from heat. (If you overcook the walnuts, they will taste bitter.).
- Divide spinach between two plates and top with mushroom and walnut mixture. add salt and pepper to taste.
- Note: for a little extra protein, you can add sauteed shrimp or tofu.
Nutrition Facts : Calories 381.9, Fat 33.4, SaturatedFat 3.8, Sodium 105.7, Carbohydrate 16.9, Fiber 7.1, Sugar 4.3, Protein 12.1
TOASTED BARLEY SALAD WITH RED BELL PEPPER, CORN AND GRILLED PORTOBELLO MUSHROOMS
Categories Salad Leafy Green Herb Mushroom Pepper Tomato Vegetarian High Fiber Low/No Sugar Barley Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 13
Steps:
- 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.
More about "warm barley and mushroom salad over portobellos recipes"
WARM BARLEY AND CARAMELIZED MUSHROOM SALAD RECIPE
From foodandwine.com
- In a medium saucepan of boiling water, cook the barley until tender, about 30 minutes. Drain and transfer to a large bowl.
- In a large skillet, heat 2 tablespoons of the olive oil. Add one-third of the mushrooms and cook over high heat, stirring, until golden brown, about 5 minutes. Transfer to the large bowl. Repeat in 2 more batches with 4 tablespoons of the oil and the remaining mushrooms. Add the sage, lemon juice and the remaining 1/4 cup of oil to the bowl; season with salt and pepper and toss to coat.
WARM MUSHROOM AND BARLEY SALAD - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
4/5 (30)Total Time 50 minsCategory Main Course, SaladPublished Jan 4, 2019
BARLEY WITH ROASTED PORTOBELLO MUSHROOMS - FOOD NETWORK
From foodnetwork.com
Author Steve Jackson for Food Network Kitchen FromDifficulty Easy
LEMON BARLEY AND MUSHROOM SALAD RECIPE - CLEAN EATING
From cleaneatingmag.com
OTTOLENGHI PORTOBELLO MUSHROOMS WITH PEARL BARLEY RECIPE - THE …
From thehappyfoodie.co.uk
MUSHROOM BARLEY AND ROASTED ASPARAGUS SALAD - FOOD …
From foodnetwork.ca
WARM MUSHROOM BARLEY & KALE SALAD - ITALIAN FOOD …
From italianfoodforever.com
50+ DELICIOUS EASTER VEGAN DINNER RECIPES FOR A PLANT-BASED FEAST
From chefsbliss.com
WARM BARLEY AND MUSHROOM SALAD OVER PORTOBELLOS
From diningandcooking.com
50+ MOUTHWATERING MUSHROOM DINNER RECIPES FOR ANY OCCASION
From chefsbliss.com
BARLEY SALAD WITH ROASTED VEGETABLES AND FRESH HERBS
From amazingfoodanddrink.com
WARM PEARL BARLEY WITH MUSHROOM SALAD
From caribbeangreenliving.com
WARM MUSHROOM BARLEY SALAD - LEMONANDMOCHA.COM
From lemonandmocha.com
WARM BARLEY AND MUSHROOM SALAD OVER PORTOBELLOS - BIGOVEN
From bigoven.com
WARM BARLEY AND MUSHROOM SALAD OVER PORTOBELLOS
From cookart.us
WARM BARLEY AND MUSHROOM SALAD OVER PORTOBELLOS RECIPES
From tfrecipes.com
WARM CHEESY ROASTED PORTABELLA CAESAR SALAD
From sarahscucinabella.com
WARM BARLEY MUSHROOM SALAD {MEATLESS MONDAY}
From cravingsomethinghealthy.com
50+ FRESH AND FLAVORFUL EASTER DINNER VEGAN RECIPES FOR A FEAST
From chefsbliss.com
50+ EASY AND QUICK APPLE DINNER RECIPES THAT WILL WOW YOUR …
From chefsbliss.com
BARLEY MUSHROOM SALAD - WONDERFULLY MADE AND …
From wonderfullymadeanddearlyloved.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search