Barley Salad With Almonds And Apricots recipe

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Ingredients

1 ½ cups pearl barley
4 ½ cups water
1 tablespoon canola oil
1 red onion, thinly sliced
¾ cup dried apricots, sliced
½ cup sliced almonds
2 tablespoons chopped fresh parsley
1 cup plain low-fat yogurt
2 tablespoons honey
1 lemon, juiced
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
½ teaspoon salt
1 pinch ground nutmeg

Nutrition Info

187.4 calories
carbohydrate: 34.5 g
cholesterol: 1.3 mg
fat: 4.2 g
fiber: 6.1 g
protein: 5.3 g
saturatedFat: 0.6 g
servingSize: -
sodium: 125.9 mg
sugar: 10.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  2. Pour oil into a small skillet, and place over medium heat. Add onion, and saute until golden brown.

  3. In a serving dish, combine barley, onion, apricots, almonds, and parsley. Toss.

  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.

Recipe Yield

10 to 12 servings

Recipe Note

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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