Barley Salad With Almonds And Apricots Recipe

Name: Barley Salad With Almonds And Apricots Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. Pearl or possibly pot barley; 1 Tbsp. Canola oil; 1 lrg Onion, quartered and thinly sliced; 3/4 c. Moist dry apricots, sliced; 1/2 c. Slivered or possibly sliced almonds; 2 Tbsp. Chopped fresh parsley; 1 c. Plain low-fat yogurt, or possibly soy yogurt; 2 Tbsp. Honey L/2 to 1 lemon, Juice of, to taste; 1/2 tsp Cinnamon; 1/2 tsp Turmeric; 1/2 tsp Salt; 1 dsh Nutmeg

Servings: persons

1 1/2 c. Pearl or possibly pot barley
1 Tbsp. Canola oil
1 lrg Onion, quartered and thinly sliced
3/4 c. Moist dry apricots, sliced
1/2 c. Slivered or possibly sliced almonds
2 Tbsp. Chopped fresh parsley
1 c. Plain low-fat yogurt, or possibly soy yogurt
2 Tbsp. Honey L/2 to 1 lemon, Juice of, to taste
1/2 tsp Cinnamon
1/2 tsp Turmeric
1/2 tsp Salt
1 dsh Nutmeg

1
Rinse the barley in a fine sieve.
2
Bring 4 1/2 c. of water to a boil in a heavy saucepan.
3
Stir in the barley, return to a boil, then reduce heat and simmer, covered, till the water is absorbed, about 45 to 50 min.
4
Let the barley cold to room temperature.
5
Heat the oil in a small skillet.
6
Add in the onion and saute/fry over moderate heat till golden.
7
In a serving dish, combine the barley, onion, apricots, almonds, and parsley, and toss together.
8
In a small mixing bowl, combine the dressing ingredients.
9
Pour over the barley mix and toss well to combine.
10
Serve at room temperature.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 c. Pearl or possibly pot barley, 1 Tbsp. Canola oil, 1 lrg Onion, quartered and thinly sliced, 3/4 c. Moist dry apricots, sliced, and more.

Yes, Barley Salad With Almonds And Apricots Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!