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 caloriescarbohydrate: 34.5 gcholesterol: 1.3 mgfat: 4.2 gfiber: 6.1 gprotein: 5.3 gsaturatedFat: 0.6 gservingSize: -sodium: 125.9 mgsugar: 10.2 gtransFat: : -unsaturatedFat: : -
Directions Barley Salad With Almonds And Apricots
Directions
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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.