Barley Salad With Almonds And Apricots Recipe
- 1 1/2 cups pearl barley
- 4 1/2 cups water
- 1 tablespoon canola oil
- 1 red onion, thinly sliced
- 3/4 cup dried apricots, sliced
- 1/2 cup sliced almonds
- 2 tablespoons chopped fresh parsley
- 1 cup plain low-fat yogurt
- 2 tablespoons honey
- 1 lemon, juiced
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1 pinch ground nutmeg
step 1: 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.
step 2: Pour oil into a small skillet, and place over medium heat. Add onion, and saute until golden brown.
step 3: In a serving dish, combine barley, onion, apricots, almonds, and parsley. Toss.
step 4: 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.