Barley Salad With Almonds And Apricots

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* Exported from MasterCook *

 

Barley Salad With Almonds And Apricots

 

Recipe By : Vegetarian Celebrations, by Nava Atlas, page 196

Serving Size : 10 Preparation Time :0:00

Categories : Fruits Grains And Cereals

Salads, Main Dish

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups pot barley

(or substitute regular pearl barley)

1 tablespoon canola oil

1 large onion -- quartered

and thinly sliced

3/4 cup moist dried apricots -- sliced

1/2 cup slivered or sliced almonds

2 tablespoons minced fresh parsley

***DRESSING***

1 cup plain low-fat yogurt or soy yogurt

2 tablespoons honey

1/2 lemon -- juice of

up to 1 lemon -- to taste

1/2 teaspoon cinnamon

1/2 teaspoon turmeric

1/2 teaspoon salt

1 dash nutmeg

 

10 to 12 servings

 

Note that I call for " pot " barley, a less refined form of barley than the

common pearled barley sold in supermarkets. Sold in natural food stores,

it's not only more nutritious, but cooks to a less sticky consistency. Do

use ordinary barley if you can't find pot barley.

 

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 saute 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.

 

Calories: 166, Carbohydrate: 26 g, Total fat: 5 g, Cholesterol: 1 g,

Protein: 4 g, Sodium: 21 mg

 

 

 

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