Pearled Barley Salad with Apples, Pomegranate Seeds, and Pine Nuts

Pearled barley cooked with onion and thyme is the base of this grain salad loaded with wonderful taste and texture. Toasted pine nuts, tart apple, and crimson pomegranate seeds add crunch and color. Enjoy in the late fall/early winter when pomegranates remain in season.

Active ingredients
Thyme-Scented Pearl Barley

2 tablespoons extra-virgin olive oil

1 1/2 cups (10 ounces) pearled barley

1 little onion, carefully diced

2 thyme sprigs

3 cups water

Kosher salt

Salad

1/3 cup (2 ounces) pine nuts, preferably from Italy

1/4 cup plus 2 tablespoons extra-virgin olive oil

3 tablespoons white wine vinegar

1 small shallot, minced (2 tablespoons).

Kosher salt and newly ground pepper.

4 cups Thyme-Scented Pearled Barley.

1 big tart apple, such as Honeycrisp, cored and cut into 1/2-inch pieces.

1/2 cup pomegranate seeds (from 1 pomegranate).

1/2 cup chopped fresh flat-leaf parsley.
Instructions.
Make the Barley.

Pearled Barley Salad with Apples, Pomegranate Seeds and Pine Nuts
In a large saucepan, heat the olive oil. Include the pearled barley and cook over moderate heat, stirring, until lightly toasted; the grains will turn slightly opaque just before browning. Include the onion and thyme and cook over low heat, stirring, until the onion is softened, about 5 minutes.

Include the water and 1 teaspoon of kosher salt and bring to a boil. Cover and prepare over really low heat until the water is absorbed and the grains are tender. Fluff the grains and dispose of the thyme sprigs. Season the grains with salt to taste and serve.

Make the Salad.
Preheat the oven to 350 ° F. Spread the pine nuts in a pie plate and toast until golden, about 5 minutes. Let cool.

In a bowl, blend the oil with the vinegar and shallot and season with salt and pepper to taste. Include the thyme-scented pearled barley, pine nuts, apple, pomegranate seeds, and parsley; toss before serving.

Make Ahead.
The cooked barley can be cooled for as much as 5 days or frozen for as much as 1 month. The salad without the pine nuts can be cooled over night; bring the salad to space temperature and include the nuts before serving.

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