Prep Time: 10 minutes | Cook Time: 20 minutes
- 3/4 cup pearl barley
- 3 Tbsp extra virgin olive oil
- 1 Tbsp honey
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cumin
- 1/4 cup golden raisins
- 1/4 cup shelled pistachios, chopped
- 1/4 cup chopped parsley
- 3/4 cup cubed feta cheese
- 3 green onions, sliced
- 1/2 cup pomegranate seeds
- Salt and pepper, to taste
In a large pot filled with water and 1 tablespoon of salt, bring to a boil. Add in the barley and cook until tender, about 30 minutes. Drain the barley and spread on a baking sheet to cool completely.
Meanwhile in a large bowl whisk together the olive oil, honey, cinnamon, and cumin. Add in the cooled barley, golden raisins, pistachios, and parsley. Season with salt and pepper and toss to combine.
Transfer to a platter and top with the pomegranate seeds, feta cheese, and green onion. Serve.
Serve this as a main entree with a side of grilled chicken.
This used about half a pomegranate if you are seeding your own.