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Herbed Barley Salad with Dates Recipe

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This recipe for Herbed Barley Salad with Dates, by , is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sandra Kendel

Category:
Category:

Ingredients:  
Ingredients:  
1 cup pearl barley
Kosher salt and freshly ground pepper
1 tablespoon cumin seeds
1/3 cup extra-virgin olive oil
4 shallots, thinly sliced
1 teaspoon ground turmeric
Juice of 1 lemon
Bagged Lemons 3 Lb
$4.48 for 1 item thru 05/23

1 cup flat-leaf parsley sprigs
1 cup cilantro sprigs
1 cup fresh mint leaves
5 pitted dates, chopped

Directions:
Directions:
1. Bring barley and 3 cups water to a boil in a medium saucepan. Add 1/2 teaspoon salt. Cover, reduce heat, and simmer until barley is tender, about 40 minutes. Drain if necessary and let cool.
2. In a medium skillet, toast cumin seeds over medium heat until fragrant, about 2 minutes. Remove from skillet and set aside. Add oil and shallots to same skillet and heat over medium. Cook, stirring occasionally, until shallots are golden and crispy, about 9 minutes. Transfer to a paper towel-lined plate; reserve oil.
3. Combine turmeric, lemon juice, and reserved toasted cumin seeds and oil; season with salt and pepper. Add to barley along with herbs and dates. Stir to combine. Transfer to a serving bowl and top with crispy shallots.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour

 

 

 

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