Pomegranate carrots via Inspired Taste transformed into a grain salad
Bring barley and about 2 cups of water (or stock) to boil. Reduce heat to a simmer. Cook covered until tender (barley should be al dente) and most of the liquid has been absorbed, around 30-40 minutes. Let stand five minutes. Drain well.
While the barley is cooking, scrub, rinse and halve the carrots lengthwise. Heat olive oil in a wide skillet over medium high. Toss in the carrots and cook for 5 minutes. Add the pomegranate juice, cinnamon stick, salt and pepper then simmer, uncovered, stirring occasionally until the carrots are tender and the liquid has reduced, about 20 minutes.
This salad can be made parve by using margarine instead of the butter, and omitting the feta cheese. If omitting feta, finish with a couple pinches extra of salt.
If you find the carrots too tart, add a drizzle of honey.