Martha Stewart's Cooking School: Cooking with Grains | PBS Food

Martha Stewart’s Cooking School: Cooking with Grains

Cooking with Grains

In every episode of Martha Stewart’s Cooking School, learn cooking fundamentals following Martha’s signature step-by-step, how-to teaching process. Be sure to check your local listings to see when this episode will be airing in your area.

Watch a Preview

Martha sheds light on the world of grains and recreates a traditional savory porridge while playing with preparations for kamut and roasted vegetables, mixed-grain pilaf with chicken, and herbed barley salad with dates. So, revive your grain game with Martha’s inspiration from the Arabian Gulf.

This Week’s Recipe

Herbed Barley Salad with Dates



  • 1 cup pearl barley
  • Kosher salt and freshly ground pepper
  • 1 tablespoon cumin seeds
  • 1/3 cup extra-virgin olive oil
  • 4 shallots, thinly sliced
  • 1 teaspoon ground turmeric
  • Juice of 1 lemon
  • 1 cup flat-leaf parsley sprigs
  • 1 cup cilantro sprigs
  • 1 cup fresh mint leaves
  • 5 pitted dates, chopped


  1. Bring barley and 3 cups water to a boil in a medium saucepan. Add 1/2 teaspoon salt. Cover, reduce heat, and simmer until barley is tender, about 40 minutes. Drain if necessary and let cool.
  2. In a medium skillet, toast cumin seeds over medium heat until fragrant, about 2 minutes. Remove from skillet and set aside. Add oil and shallots to same skillet and heat over medium. Cook, stirring occasionally, until shallots are golden and crispy, about 9 minutes. Transfer to a paper towel-lined plate; reserve oil.
  3. Combine turmeric, lemon juice, and reserved toasted cumin seeds and oil; season with salt and pepper. Add to barley along with herbs and dates. Stir to combine. Transfer to a serving bowl and top with crispy shallots.

Yield: Serves 6

Additional Recipes

Presented by:
Produced by:

Getting Hungry?

Sign up for weekly recipes