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Egyptian Barley, Pomegranate and Feta Salad

by Julie Lieber / Friday, 09 February 2018 / Published in Salad for Dinner, Vegetarian
Egyptian Barley, Pomegranate and Feta Salad
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Rating: 0
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Print Recipe
Prep Time Minutes 20
Cook Time 20 Minutes
Passive Time
Servings People
Prep Time Minutes 20 Cook Time 20 Minutes Passive Time Servings People
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This recipe is for salad lovers out there who dream about a hearty salad for dinner. The barley is nutty and chewy and coated with a sweet and bold Mediterranean spice mix. Combined with the salty feta, tangy pomegranate seeds and scallions, this salad brings together lots of great flavors and textures. This is also a great dish to bring to a potluck! (Adapted from Cooks Mediterranean Cooking)
Ingredients
  • 1 1/2 Cups Pearl barley
  • Salt and Pepper
  • 3 TBS Extra virgin olive oil plus extra for serving
  • 2 TBS Pomegranate molasses or date molasses (if you cant find, substitute a mixture of molasses and honey)
  • ½ tsp Cinnamon
  • ¼ tsp Cumin
  • ⅓ Cup Golden raisins
  • ½ Cup cilantro** coarsely chopped, you can also use parsley
  • ¼ Cup Pistachios, shelled toasted and chopped coarse
  • 3 ounces Feta cut into ½-inch cubes (¾ cup)
  • 6 Scallions green parts only, sliced thin
  • 1 Cup Pomegranate seeds
Ingredients
  • 1 1/2 Cups Pearl barley
  • Salt and Pepper
  • 3 TBS Extra virgin olive oil plus extra for serving
  • 2 TBS Pomegranate molasses or date molasses (if you cant find, substitute a mixture of molasses and honey)
  • ½ tsp Cinnamon
  • ¼ tsp Cumin
  • ⅓ Cup Golden raisins
  • ½ Cup cilantro** coarsely chopped, you can also use parsley
  • ¼ Cup Pistachios, shelled toasted and chopped coarse
  • 3 ounces Feta cut into ½-inch cubes (¾ cup)
  • 6 Scallions green parts only, sliced thin
  • 1 Cup Pomegranate seeds
Instructions
  1. Bring 4 quarts water to boil in large pot or Dutch oven. Add barley and 1 tablespoon salt, return to boil, and cook until tender, 20 to 40 minutes. Make sure the barley does not get mushy but instead has a good bite to it. You will be cooking this pasta style, with lots of water. Drain barley and let cool.
  2. Whisk oil, molasses, cinnamon, cumin, and ½ teaspoon salt together in large bowl.
  3. Add barley, raisins, cilantro (if using), and pistachios and gently toss to combine. Season with salt and pepper to taste.
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  4. Spread barley salad evenly on serving platter and arrange feta, scallions, and pomegranate seeds in separate diagonal rows on top.
  5. Feel free to add any additional veggies you like!
  6. Drizzle with extra oil and pomegranate molasses and serve.
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About Julie Lieber

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