1. Bring 4 quarts water to boil. Add barley and 1 tablespoon salt. Boil until tender 20-40 minutes. Drain, spread and allow to cool.
2. Whisk oil, molasses, cinnamon, cumin, 1/2 teaspoon salt in large bowel. Add barley, raisins, cilantro, pistachios and toss to combine
3. Season with salt and pepper. Arrange salad on platter and top with scallions, feta, pomegranate seeds. Drizzle olive oil and serve.
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|Serving Size: 1 Serving (112g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 51 (18%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||8 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 12.6mg||4 %|
|Sodium 168.1mg||6 %|
|Potassium 324.3mg||9 %|
|Total Carbohydrate 52.9g||16 %|
|Dietary Fiber 10.1g||40 %|
|Sugars, other 42.8g|
|Protein 8.2g||12 %|
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Calories per serving: 287
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