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Ingredients
| pearled barley: 1 1/2 cups |
| water: 4 1/2 cups |
| canola oil - for salads, woks and light frying: 1 Tbl |
| onions - red: 1 onion (thinly sliced) |
| dehydrated apricots: 3/4 cup (sliced) |
| almonds (sliced): 1/2 cup |
| parsley (chopped): 2 Tbl (fresh) |
| lowfat plain yogurt: 1 cup |
| honey: 2 Tbl |
| lemons: 1 (juiced) |
| ground cinnamon: 1/2 tsp |
| ground turmeric: 1/2 tsp |
| salt: 1/2 tsp |
| ground nutmeg: 1 dash |
Barley Salad With Almonds And Apricots
Credit: AllRecipes
User rating:
"This slightly sweet salad makes a very pretty presentation. Use plump and moist dried apricots, not hard and desiccated ones. Use soy yogurt to make this dish vegan."
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Prep Time
85 min -
Cook Time
min -
Servings
11 serving(s)
Tags
Directions
- Rinse barley in a fine sieve. Bring water to a boil in a heavy saucepan. Stir in the barley, and return to a boil. Cover, and reduce heat. Simmer until water is absorbed, about 45 to 50 minutes. Cool to room temperature.
- Pour oil into a small skillet, and place over medium heat. Add onion, and saute until golden brown.
- In a serving dish, combine barley, onion, apricots, almonds, and parsley. Toss.
- In a small bowl, mix together yogurt, honey, lemon juice, cinnamon, turmeric, salt, and nutmeg. Pour over the barley mixture ,and toss well to combine. Serve at room temperature.