Barley Salad With Almonds And Apricots recipe

10 servings

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

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.