Egyptian Barley Salad

Name: Egyptian Barley Salad
Yield: Serves 6 to 8
Ingredients: 1 1/2 cups, pearl barley; , Salt and pepper; 3 tablespoons, extra-virgin olive oil, plus extra for serving; 2 tablespoons, pomegranate molasses; 1/2 teaspoon, ground cinnamon; 1/4 teaspoon, ground cumin; 1/3 cup, golden raisins; 1/2 cup coarsely chopped, cilantro; 1/4 cup, shelled pistachios, toasted and chopped coarse; 3 ounces, feta cheese, cut into ½-inch cubes (¾ cup); 6 , scallions, green parts only, sliced thin; 1/2 cup, pomegranate seeds

Side Dishes
Grains
Easter

By Anne Wolf ･ Appears in America's Test Kitchen TV

We set out to develop a recipe for a vibrantly spiced pearl barley salad with the right balance of sweetness, tang, and nuttiness.

SERVES 6 to 8

TIME 1¼ hours

Why This Recipe Works

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