Egyptian barley salad

Servings: 6 Pressure-cook total time: 1 hour 11⁄2 cups pearl barley Salt and pepper 3 tablespoons extra-virgin olive oil, plus extra for drizzling 2 tablespoons pomegranate molasses 1⁄2 teaspoon ground cinnamon 1⁄ 4 teaspoon ground cumin 1 ⁄3 cup golden raisins Slow-cook total time: 2 hours

1⁄2 cup coarsely chopped fresh cilantro

1 ⁄4 cup shelled pistachios, toasted and chopped coarse 3 ounces feta cheese, cut into 1⁄2-inch cubes (3⁄4 cup)

6 scallions, green parts only, sliced thin 1⁄2 cup pomegranate seeds

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

2. To pressure-cook: Lock lid in place and close pressure release valve. Select high-pressure cook function and cook for 8 minutes. Turn off multicooker and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.

To slow-cook: Bring mixture to simmer using highest sauté or browning function. Lock lid in place and open pressure release valve. Select low slow cook function and cook until barley is tender, 30 minutes to 11⁄2 hours. (If using Instant Pot, select high slow cook function.) Turn off multicooker and carefully remove lid, allowing steam to escape away from you.

3. Drain barley, spread onto rimmed baking sheet, and let cool completely, about 15 minutes. Meanwhile, whisk oil, molasses, cinnamon, cumin and 1⁄2 teaspoon salt together in large bowl. Add cooled barley, raisins, cilantro and pistachios, and gently toss to combine. Season with salt and pepper to taste. Spread barley salad evenly into serving dish and arrange feta, scallions and pomegranate seeds in separate diagonal rows on top. 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 fats); 13 mg cholesterol; 336 mg sodium; 54 g carbohydrate; 11 g fiber; 11 g sugar; 9 g protein.