Toasted Barley Salad With Red Pepper and Corn |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A satisfying meatless meal with a beautiful presentation when plated on greens. Toasting the barley gives it an almost nutty flavour. For more protein you can add some black beans, or chunks of chicken or tofu. Add more veggies as you prefer. From Bon Appétit Magazine (August 1998). You can also serve this family-style without the spinach or bed it on some arugula. You can make it ahead of time and refrigerate. Just bring it to room temperature before serving, Ingredients:
1/2 cup pearl barley |
1 1/2 cups canned vegetable broth |
1 large poblano chiles or 1 large green bell pepper |
1 small red bell pepper |
2 large plum tomatoes, seeded, chopped (about 1 cup) |
1 cup fresh corn kernels |
1/3 cup chopped fresh cilantro |
1/4 cup chopped green onion |
1 1/2-2 1/2 tablespoons fresh lime juice |
2 tablespoons olive oil |
24 large spinach leaves |
Directions:
1. 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.
2. 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.
3. 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.
4. Arrange 6 spinach leaves on each of 4 plates. Top with barley salad.
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