It was an absolute hit. In order for the grains to remain distinct, rather than cohesive as in a pilaf, America’s Test Kitchen uses the “pasta method” to boil the barley. Thank you! Season with well with salt and pepper. I had been wanting to make it for a while and at the last minute decided to make it last night. just the thing needed at my house after the big Thanksgiving indulgence – – Thank You!! Another keeper for the files! Put the olive oil in a small bowl and season with salt … Thank you, Susan! 3 T chopped parsley. You can order it online if you’re really determined to make the salad. Wear an apron when you’re picking out the seeds and wipe down your walls afterwards. You can also buy it online.). What would you recommend? seeds from 2 pomegranates (I used 1 and it was plenty!) I’d probably go with a wild rice blend. How much should i make? ¼ cup olive oil I’m sure it would be even better with dill, as written below. I prepared this recipe last Christmas. No pom molasses. I could eat it for three meals a day! I did not have dill on hand either of the times I’ve made this and it was wonderful. But I have a question, what is the serving size? To see the original, click here.). Barley and Pomegranate Salad Pomegranate season is starting so this salad is a great excuse to buy this fruit next time you see it in the supermarket. Maybe I’ll get a bigger freezer…, I looked at 5 stores and called a few others. Let cool, then add herbs and pomegranate seeds. The pomegranate molasses was not available in my neighborhood, but it was easy to make by reducing pomegranate juice on the stove top. Toss with the cooled barley, cilantro, raisins, and pistachios. The name of the recipe intrigued me and the flavour has kept me coming back. Drizzle with extra oil and serve. Thanks!! 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. Your email address will not be published. I ended up substituting brown rice for the barley and that worked well. The data is calculated through an online nutritional calculator, Edamam.com. I took a pic, but no option to post it. Not only is it beautiful in presentation but tastes fantastic. I had been to a couple stores and couldn’t find the pomegranate molasses, so this is what I did: I took about a cup of pomegranate juice (POM) and boiled it in a pan until it reduced down and was a bit syrupy. I usually never eat whole pomegranate seeds, but with the pistachios in the salad their crunch fit right in. I think I’m addicted to your recipes. Nutritional information is offered as a courtesy and should not be construed as a guarantee. Before holiday baking and party season officially get under way, I for one need to eat a few salads. The pearl barley could be replaced with (precooked) cracked Bulgar wheat. Festive enough to bring to a holiday party as a side dish! Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. Egyptian Barley Salad with Pomegranate and Feta is an easy, healthy Mediterranean / Egyptian-inspired recipe! To serve crumble over the goats cheese and sprinkle with the remaining pine nuts and pomegranate seeds. Add oil, vinegar, garlic, allspice, salt … seeds of one large pomegranate Cook barley in salted water until tender, 30 – 40 minutes. Hi, you could replace the feta with a combination of chickpeas (for their creaminess) and either olives or capers (or both!) I’m a texture and taste contrast lover–and this one fit the bill. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Amazing! Begin by cooking the barley. 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. 1 cup pearl or hulled barley (hulled is the whole grain version and takes a bit longer to cook and is what I used here) The one I use does have some sugar – you can get the same one online here. 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. I forgot to pick up cilantro so just added more coriander. Dec 14, 2012 - I did not plan to post about grain salads two weeks in a row, or about grain salads that involve a lot of messy, red splatters in the process. Since then I have discovered how much I love pearl barley. Could this be done with a gluten free grain like rice or quinoa? For those in Canada the pomegranate molasses can be found at superstore. 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