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
Continue After Advertisement
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
Directions
-
In separate pots, cook the wheat and barley in 2 cups of water, each (as you would cook rice).
-
Once cooked, mix the wheat and barley in large bowl.
-
Shake all the dressing ingredients in a jar, and pour over the wheat and barley, letting it cool together.
-
In a skillet, toast the nuts and seeds, then add to the grains.
-
Add all the remaining ingredients and season to taste. Serve warm or cold.
-
Be'teavon!
See what other Food52ers are saying.