This slightly sweet salad makes a very pretty presentation. Use plump and moist dried apricots, not hard and desiccated ones. Use soy yogurt to make this dish vegan.
Preparation Details
Prep Time: 1 hr 25 mins
Cook Time: Not available
Total Time: 1 hr 25 mins
Servings: 11
Ingredients
- 1 ½ cups pearl barley
- 4 ½ cups water
- 1 tablespoon canola oil
- 1 red onion, thinly sliced
- ¾ cup dried apricots, sliced
- ½ cup sliced almonds
- 2 tablespoons chopped fresh parsley
- 1 cup plain low-fat yogurt
- 2 tablespoons honey
- 1 lemon, juiced
- ½ teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- 1 pinch ground nutmeg
Steps
- 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.
- Pour oil into a small skillet, and place over medium heat. Add onion, and saute until golden brown.
- In a serving dish, combine barley, onion, apricots, almonds, and parsley. Toss.
- 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.
