Middle Eastern•healthy
Egyptian Barley Salad with Pomegranate
Egyptian Barley Salad is a refreshing combination of crunchy celery, tart pomegranate, and chewy barley in a vibrantly spiced vinaigrette.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup pearl barley
- 6 celery stalks (diced)
- 1/4 cup olive oil
- 3 tbsp sherry vinegar
- 2 garlic cloves (minced)
- 1/2 tsp ground allspice (heaping)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 tbsp fresh dill (chopped)
- 3 tbsp fresh flat leaf parsley (chopped)
- 2 tbsp fresh mint (chopped)
- 1 1/2 cups pomegranate seeds (arils) ((See Note 1))
Instructions
- 1
In a small bowl whisk together the olive oil, vinegar, garlic, allspice, salt and pepper. Set aside.
- 2
Rinse barley with cold water several times until water runs clear.
- 3
Transfer to saucepan filled with heavily salted water. Bring to a boil and turn to simmer for 30 minutes. Drain and transfer to a large salad bowl.
- 4
While barley is hot, add the dressing, toss to coat and mix thoroughly. Allow to cool at room temperature.
- 5
Add the celery, herbs and pomegranate seeds. Mix and season to taste with salt and pepper. Serve room temperature or chilled if you prefer.