Monday, February 3, 2014

Barley Salad with Pomegranates

Barley Salad with Pomegranate Seeds
I make a quinoa salad similar to this. I was having my friends for lunch and I planned to cook quina pilaf to serve with stew. So, I did not want to have a quinoa salad and decided to use barley instead.  It came out just as delicious. Pomegranate seeds add a fresh sweet taste to this tangy salad. Enjoy!

  • 1 cup pearl barley
  • 5 cups boiling water
  • ½ cup walnuts, coarsely chopped
  • ¼ cup fresh dill, chopped
  • ¼ cup fresh mint, chopped
  • 1 medium carrot, julienne cut
  • Zest of one medium orange
  • ¾ cup pomegranate seeds
  • 1 avocado, diced
  • 3 table spoon olive oil (you can also use any good oil like avocado or grape seed oil)
  • 3 tablespoons seasoned rice vinegar
  • 1-2 table spoons lemon juice
  • Salt and pepper to taste


Soak barley in cold water at least for 2 hours or overnight. It soaks a lot of water, use a large bowl and plenty of water. In a large pot, boil 5 cups of water. Drain barley, add it to the boiling water and let it simmer until it is tender, about 10 minutes. Drain, let it cool to room temperature.
In a large bowl, mix barley with all of the ingredients except pomegranate seeds and avocado. Toss well, then add pomegranate seeds and diced avocado. Gently stir and transfer to a serving dish. Garnish with a sprig of fresh mint. Serve chilled.

Bon Appetit! Afiyet Olsun!

Dry barley

Barley soaked in water
Pomegranate seeds

Orange zest

Coarsely chopped walnuts

Barley Salad with Pomegranate Seeds

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