Yid.Dish: Warm Barley Salad with Apple & Feta

By Leah Koenig

Published October 26, 2008.
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Once upon a time – not that long ago – Sundays were my favorite day to hunker down in the kitchen, tune into NPR, whip out the leftover CSA vegetables, and cook/bake a few delicious dishes with leftovers that would keep me happy all week. But not these days. These days, my Sundays are crammed full with details for my wedding, which is coming up two weeks from today.

Don’t get me wrong, I’m incredibly psyched to put together table seating charts and delegate sheva brachot, but it doesn’t leave much time or mental space for things like, say, remembering to take a batch of cookies out of the oven or stir a pot of chili before it scorches. On Sundays like these, I need much quicker recipes – ones that will taste great and sustain me as I check off the last to-dos before the big “I do.”

JCarrot

Hopefully I’ll get my (our!) Sundays back in the near future. Until then, here’s my recipe for the supremely fast and fool- proof, not to mention nourishing and delicious, warm barley salad with apple & feta.

Warm Barley with Apple & Feta A burst of fresh parsley and lemon juice pair with sharp feta crumbles in this warm barley dish, which comes together in about 30 minutes. Try serving it as an exciting alternative side to the traditional potato kugel.

JCarrot

Serves 4

2/3 cup pearl barley

2 celery ribs 1/4 inch dice

Two apples of choice, peeled, cored, and cut into 1/4–inch dice

1/2 cup crumbled feta cheese

4 tablespoons fresh lemon juice

3 tablespoons extra-virgin olive oil

2 tablespoons chopped fresh parsley

salt / pepper to taste

Boil barley in large sauce pan, partially covered until tender, about 30 minutes. Meanwhile, chop celery, apple, and parsley.

Drain barley and transfer, still warm, into a bowl. Add celery, apples, parsley, feta, lemon juice, olive oil, salt and pepper to taste. Toss salad until combined. Serve warm or room temperature.


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