I must say, these three strawberry granitas really like the late afternoon light. So pleased I found your site. Toss well to incorporate, then check for seasoning adding more lemon juice, and salt and pepper as needed. Chunks of feta, scallions, and pomegranate seeds adorn the top of the dish, making a gorgeous composed salad with lively flavors and textures. 3 cups cooked barley (prepared per the instructions on the package), 3 carrots, peeled and cut into small dice, 1 teaspoon ras-el-hanout (or more to taste), kosher salt and freshly ground black pepper to taste. I’m sure we would enjoy the complex flavors anytime of year, but the brightly colored presentation is especially welcome in winter. I’ve made this several times, most recently at Christmas for 26. If anyone is wondering about this recipe wonder no more. Cook barley in a large saucepan of boiling salted water for 35 mins or until just tender. Add the nuts and toast, stirring ocassionally for about 3-4 minutes, then add in the barley, breaking up any large, cold chunks, and cook until heated through. I happen to love barley, too, so I was in heaven. Yum and so pretty! remove the onion and carrots to a bowl and olace the pan back over the heat. Dressed salad can be held up to 2 hours at room temperature before serving. 3 cups cooked barley (prepared per the instructions on the package), 3 carrots, peeled and cut into small dice, 1 teaspoon ras-el-hanout (or more to taste), kosher salt and freshly ground black pepper to taste. Served this with your Grilled Moroccan Chicken. My daughter is not a big fan of too much cilantro so I altered the recipe and changed the potion of cilantro to half mint and half cilantro. Hope you enjoy! Bring to the boil then turn down to a simmer and cook or 30-35 minutes. What are your thoughts on substituting in farro for the barley? I get so many wonderful recipes… I made this tonight but I made a few exchanges. Thanks, Hi Jenn I am trying to order pomegranate molasses on -line and I notice that some products are with sugar and some are without… can you please tell me which you prefer. The dressing was delicious thanks to the pomegranate molasses, an ingredient I was unfamiliar with. Add the barley, cilantro, raisins, and pistachios (or walnuts) and gently toss to combine. just the thing needed at my house after the big Thanksgiving indulgence – – Thank You!! I love many many of your recipes but this is absolutely one of my favourites. Inspired by the flavors of Egypt, the salad contains crunchy pistachios, tangy pomegranate molasses, and cilantro, all balanced by warm, earthy spices and sweet golden raisins. It’s the hint of sweet spices, orange juice and currants that I love most in this Middle Eastern spiced pearl barley salad. The flavours and the irresistible turmeric colouring infuse into the nutty pearl barley, making every mouthful layered with taste. magazine this month for a half price subscription, Subscribe to the digital edition of delicious. I love your website. Hi, you could replace the feta with a combination of chickpeas (for their creaminess) and either olives or capers (or both!) To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Since then I have discovered how much I love pearl barley. Delicious magazine is a part of Eye to Eye Media Ltd. It was full of flavor. Toss well to incorporate, then check for seasoning adding more lemon juice, and salt and pepper as needed. Thanks!! Loved it! Roast for 35-40 minutes until tender and golden. Now you can stay up to date with all the latest news, recipes and offers. I took the lazy way out, and used the 1-click option on Amazon to have a bottle delivered! Add barley and 1 tablespoon salt, return to boil, and cook until tender, about 45 minutes, or according to package instructions. Hi Barb, Glad you’re enjoying the recipes! Barb. The results were delicious. This little ditty is something I whipped up with some leftover cooked barley from a Cooking Matters class I taught last week. No pom molasses. Wash the pearl barley and then place in a pot with 3 cups of water and a generous pinch of salt. Inspired by the flavors of Egypt, this gorgeous barley salad is adorned with feta, scallions, pistachios, raisins and pomegranate seeds. Food and Drinks. Featured All Aug 28, 2013 - This little ditty is something I whipped up with some leftover cooked barley from a Cooking Matters class I taught … remove the onion and carrots to a bowl and olace the pan back over the heat. Spread barley salad evenly on serving platter and arrange feta, scallions, and pomegranate seeds in separate diagonal rows on top. Permissions beyond the scope of this license may be available at ouichefnetwork.com/oui_chef. I ended up substituting brown rice for the barley and that worked well. I’ll be making this again. You are a registered user of getthat.com, our partner site. Either way it was delicious, easy to put together & I will definitely be making it again. Add barley and 1 tablespoon salt, return to … Meal Planning. There are many variations on the traditional blend, but most include cinnamon, cumin, paprika, clove, cardamom, and coriander. Thank you, Susan! I also added a row of Kalamata olives which fit in perfectly with the other ingredients. Peel the carrot then use a mandolin or the vegetable peeler to create long ribbons. This vegetarian risotto recipe is made with pearl barley as opposed to rice. Delicious! Copyright © 1993 - 2020 World Trade Press. Pour the barley and nuts into a large mixing bowl, add the carrots and onions, and the rest of the ingredients. Nutritional information is offered as a courtesy and should not be construed as a guarantee. Note: Pomegranate molasses is sold at some large grocers, Whole Foods or Middle Eastern markets. (Note: I made a few minor changes to the recipe. Drain barley, spread onto rimmed baking sheet, and let cool completely, about 15 minutes. Your help would be greatly appreciated. Learn how your comment data is processed. The recipe is modestly adapted from The Complete Make-Ahead Cookbook from America’s Test Kitchen, and I’ve been waiting until pomegranates were in season to share it with you. I eat a vegan diet. Make Ahead: The cooked barley and vinaigrette can be refrigerated separately for up to 3 days. Read more…, Plus free email series "5 of a Classically Trained Chef", 15 Thanksgiving Desserts Worth Saving Room For. Enjoy! Toss with the dressing and serve with basil sprinkled over. on January 31, 2019. I’ll make this over and over again, Yummy! Kelowna, Canada. Check seasonings. This dish was fabulous. My grocers says the fresh are out of season. Thanks Jenn! Thank you for this recipe. I put the dressing in a little earlier than you suggested – a few hours ahead – and also added some balsamic vinegar to the dressing to make it taste a little stronger. September 10, 2016 Food from Michelle's kitchen 11 Comments. The flavours and the irresistible turmeric colouring infuse into the nutty pearl barley, making every mouthful layered with taste. It worked great! Amazing! Just made barley as part of my Thanksgiving contribution instead of stuffing. Some of the guests do not eat dairy, so had the feta on one side and chick peas on the other. It’s a 10! Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. I usually never eat whole pomegranate seeds, but with the pistachios in the salad their crunch fit right in.