Egyptian Barley Salad from america’s test kitchen

Do not substitute hulled barley or hull-less barley in this recipe. If using quick-cooking or presteamed barley (read the ingredient list on the package to determine this), you will need to decrease the barley cooking time in step 1.

1½ cups pearl barley
Salt and pepper
3 tablespoons extra-virgin olive oil, plus extra for serving
2 tablespoons pomegranate molasses
½ teaspoon ground cinnamon
¼ teaspoon ground cumin
⅓ cup golden raisins
½ cup coarsely chopped cilantro
¼ 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
½ cup pomegranate seeds

1. Bring 4 quarts water to boil in Dutch oven. Add barley and 1 tablespoon salt, return to boil, and cook until tender, 20 to 40 minutes. Drain barley, spread onto rimmed baking sheet, and let cool completely, about 15 minutes.

2. Whisk oil, molasses, cinnamon, cumin, and ½ teaspoon salt together in large bowl. Add barley, raisins, cilantro, and pistachios and gently toss to combine. Season with salt and pepper to taste. Spread barley salad evenly on serving platter and arrange feta, scallions, and pomegranate seeds in separate diagonal rows on top. Drizzle with extra oil and serve
Serves 6 to 8

Mushroom Barley Soup – Horn of the Moon Cookbook


1c raw barley
6 c. boiling stock
2 tbsp oil
2 c. chopped onions
2 c. chopped or sliced carrots
1 tbsp dried dill weed
1 ½ c. sliced celery
4 c. sliced mushrooms
1 tsp. salt
pepper to taste
1 tbsp tamari

Combine barley and stock in a 4 quart soup pot. Cover and simmer until tender, about 40 minutes.

In a large saute pan, heat the oil and saute the onions, carrots and dill weed. A few minutes later, add the celery. When browned and cooked nicely, add to the soup pot. Saute the mushrooms in the same pan quickly on high heat until lightly cooked, then add salt, pepper, tamari and more water or stock if needed. The barley will continue to absorb water, making the soup thick. Before serving add parsley.

Makes 8 servings.

mushroom barley soup —

  • 2-3 tbsp olive oil
  • 1 cup chopped onion
  • 3/4 cup diced carrots
  • 1/2 cup chopped celery
  • 1 teaspoon minced garlic
  • 1 pound sliced fresh mushrooms
  • 6 cups veggie broth
  • 3/4 cup barley
  • 1 tsp thyme
  • salt and pepper to taste
  • chopped parsley 2-3 tbsp
 Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth, thyme a bit parsley and barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving. Garnish with chopped parsley.

Barley Soup

6 c. water
4-6 tsp veggie stock base
1/2 c. pearl Barley
2 carrots, peeled and chopped
2 celery stalks, chopped
2-4 sm potatoes, peeled and chopped
1/2 medium sweet onion, minced
2 cloves of garlic, minced
1/2-1 tsp salt
1/2 tsp pepper
1/3 c. parsley, chopped
1 bay leaf
1/2 tsp dill

Heat the water in a stock pot over medium heat. Add the soup base and stir to dissolve. Add barley, carrots, celery, potatoes, onion, garlic, salt, pepper, bay leaf and dill. Bring all to a boil. Reduce heat and simmer for 30-40 minutes until the barley is cooked. Serves 4-6