1 ½ C pearl
barley
3 C water
plus more if it needs it
1 C garbanzo
beans (or more to taste)
½ C Kalamata
olives, chopped
¼ C pine
nuts
½ C onion,
chopped
3-4 cloves
garlic, minced
¼ C lemon
juice
3 T olive
oil, plus more for the pan
2 T red wine
vinegar
1 t cumin
½ t coriander
Salt and
pepper to taste
4 C baby
kale, stemmed and cut in small pieces
Here’s what
you do:
Bring 3 C
water to boil in a big pot. Add the barley and 1 t salt. Bring back to boil,
lower to simmer, cover and cook for about 30-35 minutes. I had to add more
water a few times. When the barley is tender and most of the liquid is gone,
set it aside.
Make the
dressing by whisking together: lemon juice, olive oil, vinegar, cumin,
coriander, salt, and pepper.
In a large
skillet, warm 1 T olive oil and sauté the onions, garbanzos and pine nuts. When
the onions are tender, add the garlic and olives. (This is the most wonderful combination
of flavors and aromas!)
When the
barley is almost done, stir in the kale, cover and allow to cook for about 5
more minutes.
To finish
the salad, mix everything together well. Serve warm.
