Toasted barley salad with kombu and pepitas

Delicious toasted barley salad featuring umami-rich kombu and crunchy pepitas. Bursting with flavor and texture, this salad is a culinary delight.

Ingredients:

• 1 cup (200g) hulled barley
• 30g (28g) kombu (about four 4- by 8-inch pieces)
• 1/2 cup (56g) store-bought or homemade roasted and salted pumpkin seeds (a.k.a. pepitas)
• 3 tablespoons (45ml) extra-virgin olive oil (see notes)

Instructions:

1. Toast barley in a 3-quart saucepan over medium-low heat without oil, stir occasionally until it becomes deep golden brown, slightly puffs, and releases a rich, nutty fragrance, which should take about 10 minutes.
2. Add dried kombu and 3 cups (710ml) of water to the saucepan and bring it to a simmer over medium-high heat. Keep the heat to maintain a gentle simmer, cover the saucepan, and cook with occasional stirring until most of the water is absorbed, the barley is cooked but still slightly firm, and the kombu becomes soft, approximately 15 to 20 minutes.
3. Take the saucepan off the heat, use tongs to move the kombu to a cutting board, and leave the barley to cool down in the remaining cooking liquid.
4. Cut the softened kombu into small pieces using a sharp knife. Incorporate the kombu pieces back into the barley, along with pumpkin seeds and olive oil. Adjust the taste with salt and pepper if needed. Transfer the mixture into small serving bowls and serve warm or at room temperature. If not serving immediately, store the barley in an airtight container in the refrigerator for up to 3 days; bring it to room temperature before serving.

Summary:

• Calories: 1396 kcal
• Fat: 73 g
• Protein: 42 g
• Carbs: 156 g
• Potassium: 1383 mg
• Magnesium: 632 mg