• barley salad with almonds and apricots

    1 vote
    barley salad with almonds and apricots
    Prep: 20 min Cook: 15 min Servings: 4
    by Chef Anil Kamath
    3 recipes
    This salad is fruity, high in fibre and full of flavour. And if you like, curd can also be added here.


    • 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


    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.

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