Barley Salad With Almonds And Apricots

Cooking Recipes Catalogue
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Translucent onion slices are added to cooked barley along with plump apricots, almonds and parsley. Then a yogurt and honey dressing, infused with cinnamon, turmeric, nutmeg and lemon juice, is swirled into this yummy salad.

INGREDIENTS (for 1 servings):

PREPARATION:

  • 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.