Mediterranean grain salad
This grain salad is full of flavor! If you don't have pomegranate molasses in your kitchen, you are not likely to regret picking up a bottle. It is useful for adding a tangy sweetness to all kinds of dishes. The preserved lemons are bright and salty and add to the unique flavor profile of the dish.1 cup barley or farro (dry)1 Tablespoon salt3 Tablespoons olive oil2 Tablespoons pomegranate molasses½ teaspoon cinnamon¼ teaspoon cumin¼ cup pistachios1/3 cup golden raisins½ cup pomegranate seeds16 scallions¼ preserved lemon rind21/3 cup kalamata olives½ cup fresh cilantro (optional)Add salt to a pot of boiling water. Add barley or farro and cook for 20 to 40 minutes, until tender.Drain the grains and let them cool.While the grains are cooking and cooling, prep the other ingredients. Coarsely chop the pistachios. If olives are whole, pit and slice them. Mince the cilantro and scallions. Remove seeds from the pomegranate. Remove the flesh from 1/4 of a preserved lemon and discard. Finely mince the rind.Whisk the olive oil, pomegranate molasses, cinnamon, and cumin together in a large bowl. Add the cooled grains and toss to coat. Add the raisins, pistachios, cilantro, pomegranate seeds, scallions, lemon rind, and olives. Toss to combine.
1. Removing the seeds from a pomegranate can be intimidating. This is the method I like.2. I made these preserved lemons with this method. Its very simple to do, but you will have to wait several weeks before the lemons are ready. You can also find preserved lemons at the grocery store. In my store they are in the international foods section.