| 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" <[email protected]> on Jan 25, 1999, converted by MM_Buster v2.0l.
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