Barley Salad With Almonds And Apricots
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 10 | To 12 | ||
INGREDIENTS
| 1 1/2 | c | Pearl or pot barley |
| 1 | T | Canola oil |
| 1 | Onion, quartered and thinly | |
| sliced | ||
| 3/4 | c | Moist dried apricots, sliced |
| 1/2 | c | Slivered or sliced almonds |
| 2 | T | Minced fresh parsley |
| 1 | c | Plain low-fat yogurt, or soy |
| yogurt | ||
| 2 | T | Honey |
| L/2 to 1 lemon, Juice of to | ||
| taste | ||
| 1/2 | t | Cinnamon |
| 1/2 | t | Turmeric |
| 1/2 | t | Salt |
| 1 | ds | Nutmeg |
INSTRUCTIONS
Rinse the barley in a fine sieve. Bring 4 1/2 cups of water to a boil in a heavy saucepan. Stir in the barley, return to a boil, then reduce heat and simmer, covered, until the water is absorbed, about 45 to 50 minutes. Let the barley cool to room temperature. Heat the oil in a small skillet. Add the onion and sauté over moderate heat until golden brown. In a serving dish, combine the barley, onion, apricots, almonds, and parsley, and toss together. In a small mixing bowl, combine the dressing ingredients. Pour over the barley mixture and toss well to combine. Serve at room temperature. Posted to JEWISH-FOOD digest by "leah perez" <perezleah@hotmail.com> on Jan 25, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 112
Calories From Fat: 46
Total Fat: 5.5g
Cholesterol: 1.5mg
Sodium: 135.8mg
Potassium: 274.2mg
Carbohydrates: 14.4g
Fiber: 1.1g
Sugar: 6.2g
Protein: 3.3g