Portobello and Toasted Barley Salad

This is a liberal modification of a recipe that I found here.

For 2 people:
1 cup water
1/2 cup barley
6 tbsp olive oil
1/4 cup chopped fresh parsley or cilantro
1/4 cup chopped roasted red peppers
2 tbsp very thinly sliced green onion or shallot
2 tablespoons rice wine vinegar or cider vinegar
1 small garlic clove, minced
1/2 cup finely chopped walnuts
2 large portobello mushrooms, stems removed
2 servings salad greens, dressed lightly in oil and balsamic vinegar

Toast 1/2 cup barley over medium high heat until very lightly browned and fragrant. Add 1 cup water and bring to boil in medium saucepan over high heat. Reduce heat to medium-low and simmer until water is absorbed, about 25 minutes. Mix barley, 3 tablespoons oil, parsley or cilantro, chopped red peppers, onions, vinegar, walnuts and garlic in medium bowl. Season with salt and pepper.

Prepare broiler or grill (medium-high heat). Brush 1 tablespoon oil evenly over both sides of mushrooms. Sprinkle with salt and pepper. Grill mushrooms until tender, turning occasionally, about 10 minutes. Place mushrooms, gill side up, on platter. Spoon barley mixture atop mushrooms and garnish with salad greens.

Yum!