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Video recipe: Roasted barley salad

3 Tbsp. olive oil, divided
1 cup pearl barley, uncooked
3 cups vegetable stock
1 (8 oz.) container medium button
mushrooms, cleaned, sliced
1 cup black beans, canned, drained
1 cup green bell pepper, diced
1 cup frozen sweet corn, thawed, drained
1 cup tomatoes, fresh, washed, seeded, diced
6 green onions, fresh, washed, peeled, diced
1/4 cup jalapeno pepper, fresh, washed, seeds removed, thinly sliced
1/2 cup basil, fresh, washed, dried, chopped
6 cloves garlic, fresh, peeled, chopped
1 lemon, freshly juiced
2 Tbsp. pumpkin seeds, toasted
Salt and freshly ground black pepper to taste

1. In a saucepan, heat 2 tablespoons oil over medium heat. Add barley and sauté until lightly toasted, stirring frequently to prevent burning. Add stock and bring to a boil. Reduce heat to low and simmer gently, covered, for 25 minutes or until liquid is absorbed.

2. Remove from heat and set aside to cool. In a sauté pan heat remaining 1 tablespoon oil over medium heat. Add mushrooms and sauté until browned and soft, stirring frequently to prevent burning. Remove from heat and add to the cooled barley. Stir to combine.

3. Transfer barley/mushroom mixture to a large serving bowl. Add beans, green peppers, corn, tomatoes, onions, jalapeno pepper, basil, garlic, juice, and pumpkin seeds. Using a large wooden spoon, gently stir to combine well. Season with salt and pepper. Stir to combine. Serve at room temperature.

Makes 8 servings.

Courtesy of The Culinary Center of Kansas City. For more information, please visit