Soup
Asian Barley Salad
Method
- Bring water, barley, and wheat berries to a boil. Simmer, covered, for 45 minutes.
- While barley is cooking, whisk together soy sauce, rice vinegar, oil, silan and garlic in a small bowl and set aside.
- Drain any excess water from barley and wheat berries and immediately dress with soy sauce dressing.
- Drain any excess water from barley and wheat berries and immediately dress with soy sauce dressing.
- Garnish with pomegranate arils and additional parsley leaves.
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Kosher Kingdom
https://dev.kosherkingdom.co.uk/recipes/asian-barley-salad/
Asian Barley Salad
Ingredients
- 3 cups water
- ½ cup pearl barley
- ½ cup wheat berries
- 2 Tbsp Soy Sauce
- 1 Tbsp Rice Vinegar
- 2 Tbsp extra virgin olive oil
- 1 Tbsp silan (date syrup)
- 1 garlic clove, crushed
- ½ cup sliced grapes
- ½ cup fresh or dried figs, sliced
- ¼ cup chopped olives
- 1 cup chopped parsley
- Garnish: Pomegranate arils, chopped parsley
Method
- Bring water, barley, and wheat berries to a boil. Simmer, covered, for 45 minutes.
- While barley is cooking, whisk together soy sauce, rice vinegar, oil, silan and garlic in a small bowl and set aside.
- Drain any excess water from barley and wheat berries and immediately dress with soy sauce dressing.
- Drain any excess water from barley and wheat berries and immediately dress with soy sauce dressing.
- Garnish with pomegranate arils and additional parsley leaves.