Sedona Peppers and Portobellos

Name: Sedona Peppers and Portobellos
Yield: serves 2
Ingredients: Olive oil spray; 1/4 cup hulled barley; 1/4 cup vegetable broth or water; 1 red bell pepper, cored, seeded, and cut into 1-inch strips; 1 green bell pepper, cored, seeded, and cut into 1-inch strips; 4 ounces reduced-fat soft goat cheese (chevre), cut into 1/4-inch slices; 3 to 5 garlic cloves, minced; One 4-ounce can chopped roasted green chiles; 2 portobello mushrooms, thickly sliced; 1/2 cup jarred roasted red peppers, cut into strips

December 9, 2011

This is a hearty vegetarian meal. The barley emerges al dente and a bit chewy, adding textural dimension to the meal and some of that meaty chewing satisfaction. The more processed the barley, the softer it will be; that is, pearled barley will be softer than hulled barley I prefer to use hulled barley as it is a whole grain; pearled barley is more refined.

Recipe notes

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