Barley Salad with Apricots and Almonds

Barley salad with Apricots and almonds



1 1/2 cups pearl barley

4 1/2 cups water

1 tablespoon canola oil

1 red onion, thinly sliced

3/4 cup dried apricots, sliced

1/2 cup sliced almonds

2 tablespoons chopped fresh parsley

1 cup plain low-fat yogurt

2 tablespoons honey

1 lemon, juiced

1/2 teaspoon ground cinnamon

1/2 teaspoon ground turmeric

1/2 teaspoon salt

1 pinch ground nutmeg



1. Rinse barley in a fine sieve. Bring water to a boil in a heavy saucepan. Stir in the barley, and return to a boil. Cover, and reduce heat. Simmer until water is absorbed, about 45 to 50 minutes. Cool to room temperature.
2. Pour oil into a small skillet, and place over medium heat. Add onion, and saute until golden brown.
3. In a serving dish, combine barley, onion, apricots, almonds, and parsley. Toss.
4. In a small bowl, mix together yogurt, honey, lemon juice, cinnamon, turmeric, salt, and nutmeg. Pour over the barley mixture ,and toss well to combine. Serve at room temperature.



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