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Bean/Grain: Barley Salad w/ Almonds & Apricots

Source of Recipe

Leah Perez


Recipe Introduction

"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."

List of Ingredients

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 


Recipe

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.Makes 11 servings