Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, cold barley salad with pomelo, pomegranate, cashews, and shiso. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Barley and Pomegranate Salad - Weight Loss Barley or Jau is the king of cereals it protects the kidneys, urinary tract, liver, bones, and joints and ensures. Cooking the barley right in the broth gives this salad an extra flavor boost right from the start. Lemon and parsley give it a bright, fresh note to contrast the rich flavor from olives and feta.
Cold barley salad with pomelo, pomegranate, cashews, and shiso is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Cold barley salad with pomelo, pomegranate, cashews, and shiso is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook cold barley salad with pomelo, pomegranate, cashews, and shiso using 9 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Cold barley salad with pomelo, pomegranate, cashews, and shiso:
- Make ready 1/2 cup or so of cold barley (actually Job's tears in this case but same thing for these purposes)
- Make ready 1/2 cup chopped pomelo
- Make ready 1/4 cup or so of pomegranate seeds
- Prepare 1/3 cup chopped and toasted cashews
- Prepare 2 shiso leaves, chopped up
- Make ready 1 small shallot, finely minced
- Prepare 1 slug of olive oil (say, a tsp or so)
- Take 1 healthy squeeze of fresh lemon juice
- Prepare to taste Salt,
Reduce heat to medium-low, cover, and simmer until the barley is tender, but still slightly firm in the Cover, and refrigerate until cold. This salad is okay, but I don't like black olives and I thought it was missing something. To use the pomelo pulp for making this salad, peel off and discard the skin that covers each segment of the fruit. Shrimps go very well with pomelo but you can also use cooked squid or chicken.
Instructions to make Cold barley salad with pomelo, pomegranate, cashews, and shiso:
- Chop, toast, and mince as indicated above, then mix all ingredients together in a bowl. Add oil, lemon juice, and salt, and give a good mix again. Taste and adjust until you want to eat it.
- Cover it then pop it in the fridge for an hour or so to let it chill and allow the flavors to come together.
- Eat.
If using chicken, choose a small fillet (a thigh or half a breast is just the right size) and shred the cooked meat. Drain and rinse under cold running water. In food processor, puree basil, cheese, oil and garlic. In bowl, toss basil mix through barley. Cook the barley according to the package directions.
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