Barley

Seven species (Grain!) salad

by:
March 17, 2011
Author Notes

This is my own recipe, based on a rice salad that I once tasted. I was looking for a recipe for the Jewish fall holidays and adapted what I had tasted to the "Seven Species" (of the land of Israel). It contains a bit more than just them, but they are all represented, and healthy, too. —Hummusit

  • Serves 6-8
Ingredients
  • For the salad:
  • 1 cup wheat kernels
  • 1 cup pearl barley
  • 1.5-2 ounces raisins
  • 1.5-2 ounces chopped dried figs
  • seeds from half a pomegranate
  • 1 bunch chopped flat leaf parsley
  • 1 bunch chopped green onions
  • 1.5-2 ounces walnuts or natural pecans
  • 1.5-2 ounces pumpkin seeds
  • For the dressing:
  • 3 tablespoons honey
  • 3 tablespoons tamari sauce
  • 4 tablespoons olive oil
  • salt and pepper to taste
In This Recipe
Directions
  1. In separate pots, cook the wheat and barley in 2 cups of water, each (as you would cook rice).
  2. Once cooked, mix the wheat and barley in large bowl.
  3. Shake all the dressing ingredients in a jar, and pour over the wheat and barley, letting it cool together.
  4. In a skillet, toast the nuts and seeds, then add to the grains.
  5. Add all the remaining ingredients and season to taste. Serve warm or cold.
  6. Be'teavon!

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  • Hummusit
    Hummusit
  • Avi Cohen
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