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

print

    Ingredients

  • 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

    Directions

  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