I’m going through my pantry looking at what I can make for dinner tonight.
Most likely you’re doing something similar?
Maybe some of you out there have some sort of grain in your pantry that you could use for this yummy recipe. Middle eastern flavours are so fresh and vibrant.
This recipe is really versatile, you can use so many different grains to make it. You can even swap the grains for legumes if you want, something like puy lentils would work brilliantly.
It’s packed with flavour although you may not have pomegranate molasses. At this crazy time, I bet any good deli that sells middle eastern produce will still have this on the shelves.
I’d serve this as a side, but there’d be nothing wrong with having it as a meal for lunch or dinner. I hope you love the flavours as much as I do.
Pot to cook grain
- 200 g Pearl Barely, or other grain of your choice Freekeh, Pearled Spelt , Check out the healthfood store or section in the supermarket
- 600 g Stock of your choice. You could just use water here if you like
- 40 g Olive oil
- 3 Spring Onions, finely sliced
- 40 g Barberries, Or fresh pomegranate, or chopped cranberries or even currants. Your choice here
- 1 handful Washed chopped parsely
- 1 handful Washed torn mint leaves
- 30 g pomegranate Molasses
- 2 tbsp Nuts (pistachios) chopped roughly
Weigh and wash your grains, discard any foreign matter. Read the pack instructions for cooking.
In the case of pearl barley it will take around 30 mins to simmer. TM: 30mins/100°c/reversespeed+1.5
In the meantime, make the dressing. Add the oil and pomegranate molasses along with a pinch of salt and pepper to a small jug or bowl. Pomegranate molasses is a thick substance that will separate so whisk the dressing just before serving and adding to the salad
Once your grain is cooked through allow it to cool. Then fold through the remainder of the ingredients. You can leave the pistachios and Barberries to sprinkle over the top if you like. Add the salad dressing just before serving.