really yummy barley and grilled vegetable salad!
06/08/05 06:08 PM
Make a basil puree or pesto with a large bunch basil and some garlic, little oil and maybe some stock to make up for the oil, and salt and pepper. I had some in my freezer so I could skip this step. Toast 1c barley (pearled) and 1 bay leaf in a smidgin of olive oil. Add 3c water and/or stock, and salt and simmer 40 minutes. Drain and keep warm. Drizzle a little oil and/or spray with Olive oil Pam: some portobello caps a zucchini sliced on an angle an onion sliced into rings -red or vidalia a red pepper in half-flattened then salt and pepper the whole thing. Optional: salt and pepper a salmon fillet. Grill the above. In a large bowl put a little bit of roughly torn spinach leaves and mix in some basil (optional). Put the warm barley on top (remove the bay leaf of course). Drizzle some of the basil puree. Set some of the onion slices and zucchini slices around the edge of the bowl in a pretty pattern and then top the barley with the mushroom and peppers and salmon if using. Put some halved cherry tomatoes and top of that and the rest of the basil puree. Serve with baguette.
Here is the actual recipe I got online. Title: Grilled Portobello Mushroom And Barley Salad W/ Basil Puree Yield: 4 Servings
--------------------------FOR THE SALAD------------------------------- 1 tb olive oil 1 bay leaf 1 c pearl barley 3 c water 1 salt and pepper; to taste 4 portobello mushrooms 1/3 c olive oil 1 zucchini 1 md red onion
To make basil puree: In blender or food processor, combine garlic and olive oil. Process ingredients until smooth. Add lemon juice and basil. Blend entire mixture until smooth. You may have to stop machine once or twice to scrape walls of blender to redistribute ingredients.
To make the salad: In large, heavy-bottomed saucepan, heat 1 tablespoon olive oil over medium heat. Add bay leaf and pearl barley and toast lightly, stirring, about 3 minutes. Add 3 cups water and 1/4 teaspoon salt. Cover and simmer until barley is doubled in size (about 40 to 50 minutes). Drain any excess water and spread grains on baking sheet to cool.
Remove stems of portobello mushrooms. Toss mushrooms with 1/4 cup of the olive oil and salt and pepper. Slice zucchini into rounds on the diagonal. Slice red onion into rounds. Toss both with remaining olive oil, salt and pepper. Grill all vegetables over medium flame, then chop mushrooms and onion into small pieces.
To serve: Combine chopped portobellos with cooked barley and red onion. Mix in about one-third of the basil puree (refrigerate remaining puree for another use). Spoon salad over grilled zucchini slices. Adjust seasonings to taste.
-------------------- IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!