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Barley Salad With Almonds And Apricots
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Prep Time:
85 minutes
Total Time:
85 minutes
Barley salad with caramelized onions, dried apricots, crunchy almonds, and fresh herbs, tossed in a yogurt-honey dressing spiced with cinnamon, turmeric, and lemon.
Ingredients:
  • 1.5 cups pearl barley
  • 4.5 cups water
  • 1 tablespoon canola oil
  • 1 red onion, thinly sliced
  • 0.75 cup dried apricots, sliced
  • 0.5 cup sliced almonds
  • 2 tablespoons chopped fresh parsley
  • 1 cup plain low-fat yogurt
  • 2 tablespoons honey
  • 1 lemon, juiced
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground turmeric
  • 0.5 teaspoon salt
  • 1 pinch ground nutmeg
Instructions:
  • Prepare the barley by rinsing it in a fine sieve. Bring water to a boil in a heavy saucepan, then stir in the barley and bring it back to a boil. Cover the saucepan, reduce the heat, and let it simmer until the water is absorbed, approximately 45 to 50 minutes. Once cooked, allow the barley to cool to room temperature.
  • In a small skillet over medium heat, caramelize the onions in oil until golden brown.
  • Toss barley, onion, apricots, almonds, and parsley in a serving dish for a delightful combination.
  • Combine yogurt, honey, lemon juice, cinnamon, turmeric, salt, and nutmeg in a bowl. Drizzle over the barley and mix thoroughly. Enjoy at room temperature.

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