| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
10 |
To 12 |
INGREDIENTS
| 1 1/2 |
c |
Pearl or pot barley |
| 1 |
tb |
Canola oil |
| 1 |
lg |
Onion; quartered and thinly sliced |
| 3/4 |
c |
Moist dried apricots; sliced |
| 1/2 |
c |
Slivered or sliced almonds |
| 2 |
tb |
Minced fresh parsley |
| 1 |
c |
Plain low-fat yogurt; or soy yogurt |
| 2 |
tb |
Honey |
|
|
L/2 to 1 lemon; Juice of, to taste |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
ts |
Turmeric |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Nutmeg |
INSTRUCTIONS
DRESSING
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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