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  • Barley Salad With Almonds And Apricots

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    Barley Salad With Almonds And Apricots
    Servings: 10
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/2 c. Pearl or possibly pot barley
    • 1 Tbsp. Canola oil
    • 1 lrg Onion, quartered and thinly sliced
    • 3/4 c. Moist dry apricots, sliced
    • 1/2 c. Slivered or possibly sliced almonds
    • 2 Tbsp. Chopped fresh parsley
    • 1 c. Plain low-fat yogurt, or possibly soy yogurt
    • 2 Tbsp. Honey L/2 to 1 lemon, Juice of, to taste
    • 1/2 tsp Cinnamon
    • 1/2 tsp Turmeric
    • 1/2 tsp Salt
    • 1 dsh Nutmeg

    Directions

    1. Rinse the barley in a fine sieve. Bring 4 1/2 c. of water to a boil in a heavy saucepan. Stir in the barley, return to a boil, then reduce heat and simmer, covered, till the water is absorbed, about 45 to 50 min. Let the barley cold to room temperature.
    2. Heat the oil in a small skillet. Add in the onion and saute/fry over moderate heat till golden. In a serving dish, combine the barley, onion, apricots, almonds, and parsley, and toss together.
    3. In a small mixing bowl, combine the dressing ingredients. Pour over the barley mix and toss well to combine. Serve at room temperature.

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