This is another great recipe from Plenty. It's super light and flavorful and perfect after a weekend of eating too much. The pomegranate seeds add such a nice, sweet pop. Looking forward to eating leftovers for lunch this week.
Serves 4
Ingredients:
1 cup barley
6 stalks celery, leaves removed and saved, in a small dice
1/4 cup olive oil
3 tbsp white wine vinegar
2 small garlic cloves, peeled and crushed
2/3 tsp ground allspice
salt and pepper
3 tbsp chopped dill
3 tbsp chopped parsley
seeds from 2 large pomegranates
