MUSHROOM BARLEY
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 2 sliced onions in 2 tablespoons olive oil until caramelized, 20 to 25 minutes. Saute 3/4 pound sliced cremini mushrooms in 2 tablespoons butter. Cook 1 1/2 cups quick-cooking barley in chicken broth as the label directs, then toss with the mushrooms, onions, some dill and salt.
Nutrition Facts : Calories 227, Fat 13 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 544 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 5 grams, Sugar 4 grams
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.
PORTOBELLO MUSHROOM SALAD
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat balsamic and soy in a skillet and allow mushrooms to poach while the sauce reduces. Remove from heat and let cool. In a mixing bowl toss with onion, spinach and tomatoes. Serve chilled, family style, garnishing with fresh dill.
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
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
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