adapted from Simply Recipes
1 1/2 cups barley (pearled cooks fastest)
1 1/2 cups chicken or veggie broth
1 1/2 cups water
1 tsp salt
1 15-oz can of chickpeas (garbanzo beans), rinsed and strained
1 cup shelled pistachio nuts
1 cup diced dried apricots
2-3 chopped green onions or scallions
1 cup chopped parsley
Zest and juice of a lemon
1 Tbsp of ras el hanout spice mix*
Salt to taste
*Ras El Hanout Spice Mix:
1/2 tsp black pepper
1/2 tsp cardamom
1/8 tsp cayenne
1/8 tsp ginger
1/8 tsp nutmeg
1/8 tsp cinnamon
1/4 tsp turmeric
1. Heat 2 tablespoons of olive oil in a large pot on medium high heat.
Add the barley and sauté for 3-4 minutes, stirring often. Add the
broth, water, and a large pinch of salt. Bring to a simmer and simmer
until the barley is tender but toothsome, anywhere from 30 minutes to an
hour, depending on how old the barley is.
2. Strain the cooked barley
through a colander or sieve and run cold water over to cool it quickly.
Toss and mix in the colander to strain as much water as you can. Put
strained barley in a large bowl and pour a small amount of olive oil
over it. Toss to coat the barley in olive oil.
3. To the large bowl of
barley, add the chickpeas, pistachios, apricots, green onions and
parsley and mix well. Add the zest and juice of the lemon and mix again.
Sprinkle the ras el hanout spice mixture over the barley and mix well.
Taste, and add salt if needed.
4. Let the salad marinate for an hour or so before serving.
Salisbury Steak with Mushroom Gravy
55 minutes ago