This impressive and unique salad, inspired by the aromas of Egypt, is based on tender tender pearl barley.

Pearl barley is an excellent candidate for a multicooker; cook the grains in plenty of water, similar to our method for brown rice, they cook perfectly and evenly.

To further provide individual, intact grains during pressure cooking, we found that natural release is very important (rapid release led to the fact that part of the grain exploded).

After either pressure, or slow cooking, and then drying the barley, we spread it on a baking sheet so that it cools down quickly. Finishing the perfect barley, we included roasted pistachios, spicy pomegranate molasses and bright vegetable cilantro, balanced with warm earthy spices and sweet golden raisins.

Salted feta cheese, spicy green onions and sweet pomegranate seeds decorated the top of the dish for a colorful and delicious finish. You can find pomegranate molasses in the international aisle of most well-stocked supermarkets.

Do not replace barley without skin, without shell, instant or steamed (to determine this, read the list of ingredients on the package).

Egyptian barley salad

Servings Per Container: 6

Total cooking time under pressure: 1 hour

Total slow cooking time: 2 hours

1½ cup pearl barley

Add salt and pepper

3 tablespoons olive oil, plus extra for watering

2 tablespoons pomegranate molasses

½ teaspoon ground cinnamon

¼ teaspoon ground cumin

1/3 cup golden raisins

½ Cups of coarsely chopped fresh cilantro

¼ cups of peeled pistachios, roasted and finely chopped

3 ounces of diced feta cheese ½ inches (¾ cup)

6 green onions, only green pieces, cut into thin slices

½ cups of pomegranate seeds

Mix 12 cups water, barley and 1 tablespoon salt in a multicooker.

• Pressure cooking: lock the lid in place and close the pressure relief valve. Select the high pressure cooking function and cook for 8 minutes. Turn off the multicooker and leave the pressure on naturally for 15 minutes. Quickly release the remnants of pressure, then gently remove the lid, allowing the steam to come out of you.

• For slow cooking: bring the mixture to a boil using the roasting or toasting function. Lock the cover in place and open the pressure relief valve. Choose a slow cooking mode and cook until the barley is tender, 30 minutes to an hour and a half. (If you are using Instant Pot, select the quick-slow function.) Turn off the multicooker and carefully remove the lid to let the steam out of you.

Dry the barley, place on a baking sheet and allow to cool completely, about 15 minutes. Meanwhile, mix the butter, molasses, cinnamon, cumin and ½ teaspoon of salt in a large bowl. Add chilled barley, raisins, cilantro and pistachios and mix gently. Season with salt and pepper to taste. Evenly spread the barley salad on a serving plate, and on top lay out the feta, green onions and pomegranate seeds in separate diagonal rows. Drizzle with extra oil and serve.

Nutrition information per serving: 362 calories; 119 calories from fat; 13 g fat (3 g saturated; 0 g trans fat); 13 mg of cholesterol; 336 mg of sodium; 54 g of carbohydrates; 11 g of fiber; 11 g of sugar; 9 g of protein.

Find more recipes, such as Egyptian Barley Salad, in the “Perfection of a Multicooker” section.

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