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barley almond and apricot - salad

] recipe.ingredients =

1. ] 1 1/2 cups pearl barley
2. ] 4 1/2 cups water
3. ] 1 tablespoon canola oil
4. ] 1 red onion, thinly sliced
5. ] 3/4 cup dried apricots, sliced
6. ] 1/2 cup sliced almonds
7. ] 2 tablespoons chopped fresh parsley
8. ] 1 cup plain low-fat yogurt
9. ] 2 tablespoons honey
10. ] 1 lemon, juiced
11. ] 1/2 teaspoon ground cinnamon
12. ] 1/2 teaspoon ground turmeric
13. ] 1/2 teaspoon salt
14. ] 1 pinch ground nutmeg

] recipe.instructions

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.

] other

1. ] notes =
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ID: 385

NAME: barley-almond-and-apricot-salad

DESCRIPTION: barley-almond-and-apricot-salad -

AUTHOR: article.author/s

EDITOR: article.editor/s

PUBLISHER: article.publisher/s

STATUS: Write

PRIORITY: -5

OWNER ID: 75

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