Mediterranean barley salad

I came across this recipe while I was looking for inspiration and the wildly positive reviews convinced me to give it a try, despite E’s comment that the ingredient list looked like it had been written by Tolstoy.

I used vegetable stock and omitted the sugar, but other than that I followed the recipe, and it was one of the best new dishes we’ve eaten in a while. We’re definitely adding it in to our rotation. It was a little too spicy for O, so next time I would probably skip the cumin and cayenne when cooking the barley. It was nice not to have to fight her for the leftovers though!

Recipe at Epicurious

Tags: Vegan