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Ethnic: Middle Eastern Barley Salad




Source of Recipe


CeCe Sullivan


List of Ingredients




2 cups water

3/4 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon mace

1/8 teaspoon cayenne

1/2 teaspoon salt

1 cup barley

2 large tomatoes, seeded and cut into 1-inch cubes

1 small cucumber, seeded and cut into 1/2-inch cubes

2 green onions, thinly sliced

1 medium clove garlic, peeled and forced through a press

1/3 cup minced fresh mint leaves

1/3 cup minced fresh parsley

5 tablespoons fresh lemon juice

1/3 cup black olives, oil-cured or Kalamata, pitted and thinly sliced

1/4 teaspoon freshly ground black pepper

Recipe



1. In a medium saucepan combine the water, cinnamon, cloves, mace, cayenne and salt; bring to a boil. Add the barley, bring back to a boil, cover, reduce the heat and simmer about 25 minutes, until the liquid has almost evaporated and the barley is tender but still firm. Transfer to a bowl and cool.

2. When the barley has cooled stir in the tomatoes, cucumber, green onions, garlic, mint, parsley, lemon juice, olives and pepper. Serve immediately or refrigerate, covered. Remove from refrigeration 30 minutes before serving.


SERVES 8

Note: If making the salad ahead, reserve 2 tablespoons of the lemon juice and stir into the salad just before serving.