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Article Description: barley-almond-and-apricot-salad -

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Content: use HTML Edit Content <h1 style="text-align: center;">barley almond and apricot - salad</h1> <h2>] recipe.ingredients =</h2> <ol> <li>] 1 1/2 cups pearl barley</li> <li>] 4 1/2 cups water</li> <li>] 1 tablespoon canola oil</li> <li>] 1 red onion, thinly sliced</li> <li>] 3/4 cup dried apricots, sliced</li> <li>] 1/2 cup sliced almonds</li> <li>] 2 tablespoons chopped fresh parsley</li> <li>] 1 cup plain low-fat yogurt</li> <li>] 2 tablespoons honey</li> <li>] 1 lemon, juiced</li> <li>] 1/2 teaspoon ground cinnamon</li> <li>] 1/2 teaspoon ground turmeric</li> <li>] 1/2 teaspoon salt</li> <li>] 1 pinch ground nutmeg</li> </ol> <h2>] recipe.instructions</h2> <ol> <li><span class="plaincharacterwrap break">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.</span></li> <li><span class="plaincharacterwrap break">Pour oil into a small skillet, and place over medium heat. Add onion, and saute until golden brown.</span></li> <li><span class="plaincharacterwrap break">In a serving dish, combine barley, onion, apricots, almonds, and parsley. Toss.</span></li> <li><span class="plaincharacterwrap break">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.</span></li> </ol> <h2>] other</h2> <ol> <li>] notes =</li> <li>] video =</li> </ol>