- Cook Time
- Prep Time
- 1 1/2 pounds cocktail tomatoes, such as Campari, preferably on the vine
- 7 tablespoons EVOO
- 5 cloves garlic–2 crushed, 3 chopped
- 1 bunch scallions, dark-green parts coarsely chopped, white and pale-green parts finely chopped
- 2 teaspoons ground coriander
- 1 cup red or black rice
- 1 cup pearl barley or pearl or semi-pearl farro
- 1 small bunch cilantro, leaves and tender stems
- 1 small bunch parsley, leaves and tender stems
- 2 tablespoons white wine vinegar
1. Preheat the oven to 350°. On a foil-lined baking sheet, drizzle the tomatoes with 2 tbsp. oil. Top with the crushed garlic; season generously with salt and pepper. Roast until the tomatoes wrinkle and begin to release their juices, 1 hour 15 minutes to 1 hour 30 minutes. Let cool.
2. Meanwhile, heat 1 tbsp. oil in each of two small saucepans; divide 2 chopped garlic cloves, the finely chopped white and pale-green scallions and the coriander between the pans and cook, stirring often, until softened, about 2 minutes. Add the rice, 1 3/4 cups water and 1/2 tsp. salt to one saucepan; add the barley, 3 cups water and 1 tsp. salt to the second saucepan. Bring both to a simmer, reduce the heat to medium-low, cover and cook until the grains are tender, about 20 minutes for the rice and 50 minutes for the barley. Rinse under cold water until cool; drain well.
3. Coarsely chop 2 tbsp. cilantro; set aside for garnish. In a food processor, pulse the remaining cilantro, the parsley, the dark-green scallion parts and the remaining 1 clove garlic until coarsely chopped. With the machine running, add the remaining 3 tbsp. oil and the vinegar; season. On a large platter, toss the grains and the herb dressing; season. Arrange the roasted tomatoes alongside. Top with the reserved chopped cilantro.