From Once Upon a Chef
Barley Salad with Pomegranate Vinaigrette
- Time
- 45 min
- Makes
- 6
- Ingredients
- 14
13 things you may not have.
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Ingredients
- 1½ cups pearl barley ((do not substitute hulled barley or hull-less barley))
- Salt and pepper
- ¼ cup extra-virgin olive oil, (plus more for serving)
- 2½ tablespoons pomegranate molasses ((see note))
- 1 teaspoon fresh lemon juice, (from 1 lemon)
- 1 tablespoon sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- ½ cup coarsely chopped fresh cilantro ((parsley may be substituted))
- ½ cup golden raisins
- ½ cup unsalted shelled pistachios or walnuts (coarsely chopped)
- 4 oz feta cheese, (cut into ½-in (13-mm) cubes)
- ½ cup scallions, (green parts only, thinly sliced (you'll need 4 to 6 scallions))
- ½ cup pomegranate seeds
Nutrition · per serving
- Calories
- 326 kcal
- Fat
- 14 g
- Fiber
- 8 g
- Sugar
- 15 g
- Sodium
- 212 mg
- Protein
- 9 g
- Cholesterol
- 13 mg
- Carbohydrate
- 44 g
- Saturated fat
- 4 g
As published by Once Upon a Chef.
The method
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