Thursday, June 13, 2013

Warm Mediterranean Barley Salad

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Question: Is barley the unsung hero of the grain world?

Here’s what you need:
1 ½ C pearl barley
3 C water plus more if it needs it
1 C garbanzo beans (or more to taste)
½ C Kalamata olives, chopped
¼ C pine nuts
½ C onion, chopped
3-4 cloves garlic, minced
¼ C lemon juice
3 T olive oil, plus more for the pan
2 T red wine vinegar
1 t cumin
½ t coriander
Salt and pepper to taste
4 C baby kale, stemmed and cut in small pieces

Here’s what you do:
Bring 3 C water to boil in a big pot. Add the barley and 1 t salt. Bring back to boil, lower to simmer, cover and cook for about 30-35 minutes. I had to add more water a few times. When the barley is tender and most of the liquid is gone, set it aside.

Make the dressing by whisking together: lemon juice, olive oil, vinegar, cumin, coriander, salt, and pepper.

 In a large skillet, warm 1 T olive oil and saut√© the onions, garbanzos and pine nuts. When the onions are tender, add the garlic and olives. (This is the most wonderful combination of flavors and aromas!)

When the barley is almost done, stir in the kale, cover and allow to cook for about 5 more minutes.

To finish the salad, mix everything together well. Serve warm.

(printable recipe)

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