US-Israel Recipes: Pearl Barley Salad
Translated from Arutz Sheva Hebrew site.
1 c. pearl barley
4 sweet potatoes or yams
3 tbs. cane sugar
olive oil, salt and pepper
100 gram hazelnuts, roasted and halved (1/2 cup)
1/2 cup cranberries (unsugared)
optional: 3 tbs. pomegranate concentrate
Heat oven to 180 C. Place sliced yams in pan coated lightly with olive oil, drizzle olive oil, salt and pepper over yams and bake until soft.
Rinse the pearl barley and drain. Heat 1 tbs. olive oil in a pan and brown the barley for one minute, stirring constantly. Add salt and pepper to taste, and cover with boiling water, cook on a low flame for 20 minutes or until soft (beware of overcooking which will turn the barley into mush).
Drain, if necessary, add yams, scallions, nuts, salt and black pepper, cranberries and concentrate.
Recipe courtesy of "Al Hamishkal" (On the Scales)-Natural and Health Foods, Spices and Nuts - Shaar Binyamin Mall. Branches in Givat Shmuel (Hagiv'ah Mall) and Karnei Shomron Shopping Center.