- 2 cups water
- 1 cup quick-cooking barley
- 1/2 teaspoon salt
- 1/8 teaspoon turmeric
- 1/4 cup finely chopped fresh mint
- 2 to 3 tablespoons finely chopped red onion
- 1 1/2 tablespoons fresh lemon juice
- 3/4 teaspoon cumin seeds, toasted
- 1 teaspoon extra-virgin olive oil
- Bring water, barley, salt, and turmeric to a boil in a 2-quart heavy saucepan, then simmer, covered, until barley is tender, about 10 minutes. Remove from heat and let stand, covered, 5 minutes. Drain barley in a colander and transfer to a bowl. Stir in mint, onion (to taste), lemon juice, cumin, oil, and salt and pepper to taste.