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Herbed Barley Salad with Dates

Pearl barley requires less cooking time, which means you can get this nutritious salad chock-full of fresh herbs and dates on the table in a flash.

  • Servings: 6
herbed barley salad with dates

Photography: Bobbi Lin

Source: Martha Stewart's Cooking School, Episode 513

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

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.

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