Egyptian Barley Salad

From Americas Test Kitchen

Egyptian Barley Salad

Ingredients

  • 1.5 cups pearl barley (do not substitute hulled barley or hull-less barley)
  • ⅓ cup golden raisins
  • ½ cup coarsely chopped cilantro
  • ¼ cup shelled pistachios, toasted and chopped coarse
  • 3 ounces feta cheese, cut into ½-inch cubes (¾ cup)
  • 6 scallions, green parts only, sliced thin
  • ½ cup pomegranate seeds
  • Freshly cracked pepper, to taste
  • DRESSING:
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons pomegranate molasses
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cumin
  • 1/2 teaspoon kosher salt, more to taste
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cumin

Instructions

1

Cook barley according to package instructions, as brands may differ; or try ATK’s instructions: Bring 4 quarts water to boil in Dutch oven. Add barley and 1 tablespoon salt, return to boil, and cook until tender, 20 to 40 minutes. Drain barley, spread onto rimmed baking sheet, and let cool completely, about 15 minutes.

2

Whisk oil, molasses, cinnamon, cumin, and ½ teaspoon salt together in large bowl.

3

Add barley, raisins, cilantro, and pistachios and gently toss to combine.

4

Season with salt and pepper to taste.

5

Spread barley salad evenly on serving platter and arrange feta, scallions, and pomegranate seeds in separate diagonal rows on top.

6

Drizzle with extra oil and serve.

Nutrition

  • 280 Calories
  • 41g Carbohydrates
  • 10mg Cholesterol
  • 10g Fat
  • 7g Fiber
  • 7g Protein
  • 2.5g Saturated fat
  • 32mg Sodium

Rating: 5 out of 5.

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