Egyptian Barley Salad

Original recipe by Americas Test Kitchen

When I made this I found it needed additional dressing than the recipe called for.

Ingredients

  • 1½ cups pearl barley (do not substitute hulled barley or hull-less barley)
  • 1/2 teaspoon kosher salt, more to taste
  • 3 tablespoons extra-virgin olive oil, plus extra for serving
  • 2 tablespoons pomegranate molasses
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cumin
  • ⅓ cup golden raisins
  • ½ cup coarsely chopped cilantro
  • ¼ cup shelled pistachios, toasted and chopped coarse
  • 3 ounces feta cheese, cut into ½-inch cubes (¾ cup)
  • 6 scallions, green parts only, sliced thin
  • ½ cup pomegranate seeds
  • Freshly cracked pepper, to taste

Directions

1. Cook barley according to package instructions, as brands may differ; or try ATK’s instructions: Bring 4 quarts water to boil in Dutch oven. Add barley and 1 tablespoon salt, return to boil, and cook until tender, 20 to 40 minutes. Drain barley, spread onto rimmed baking sheet, and let cool completely, about 15 minutes.

2. Whisk oil, molasses, cinnamon, cumin, and ½ teaspoon salt together in large bowl. Add barley, raisins, cilantro, and pistachios and gently toss to combine. Season with salt and pepper to taste. Spread barley salad evenly on serving platter and arrange feta, scallions, and pomegranate seeds in separate diagonal rows on top. Drizzle with extra oil and serve.

Nutrition Facts: 280 calories, 10g fat, 2.5g saturated fat, 10mg cholesterol, 41g carbohydrates, 7g protein, 7g fiber, 320mg sodium


Pasta with Cauliflower, Bacon & Breadcrumbs

Recipe from America’s Test Kitchen.

The unique way the pasta is cooked lends a special quality to this delicious dish. There are a few steps involved, but it’s very worth the effort.

Ingredients

  • 3 slices bacon, cut into 1/4-inch pieces
  • 1/2 cup Panko bread crumbs
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • 1 large head cauliflower (3 pounds), cored and cut into 1-inch florets
  • 1 onion, chopped fine
  • 1/2 teaspoon fresh thyme, minced
  • 1 pound campanelle pasta (I like Rigatone)
  • 5.5 cups chicken broth
  • 1/2 cup dry white wine (I skip this)
  • 3 tablespoons fresh parsley, minced
  • 1 teaspoon lemon juice

Directions

BACON PANKO TOPPING: Cook bacon in 12-inch skillet over medium-high heat until crispy, 5 to 7 minutes. (I remove all but 2 tablespoons of the bacon fat). Add panko and 1/4 teaspoon pepper and cook, stirring frequently, until panko is well browned, 2 to 4 minutes. Transfer Panko mixture to bowl and set aside. Wipe out the skillet.

CAULIFLOWER: Heat 5 teaspoons oil in now-empty skillet over medium-high heat until shimmering. Add cauliflower and 1 teaspoon salt; cook, stirring occasionally, until cauliflower is crisp-tender and browned in spots, 10 to 12 minutes. Remove pan from heat and cover to keep warm. (I’ve had mixed results cooking the cauliflower this way, probably because I don’t have a 12-inch skillet. I prefer to toss the cauliflower with 2 tablespoons of olive oil and 1 teaspoon salt and roast in a 450 degree oven until browned, stirring half way through, approximately 20 minutes.

PASTA: Heat remaining 1 teaspoon oil in Dutch oven over medium heat until shimmering. Add onion, thyme, and 1/2 teaspoon salt; cook, stirring frequently, until onion has softened, 4 to 7 minutes. Increase heat to high, add pasta, broth, and wine, and bring to simmer. Cook pasta, stirring frequently, until most of liquid is absorbed and pasta is al dente, 8 to 10 minutes.

Remove pot from heat; stir in parsley, lemon juice, and cauliflower; and season with salt and pepper to taste.

Sprinkle with bread crumb topping, or leave it in a bowl to serve separately.