Barley Salad with Turmeric and Almonds
Rinse barley in a sieve.
- Cook45 min
- Total45 min
- Serves4
- LevelIntermediate
Ingredients
- 3\4 cup barley pearled raw
- 2 1\4 cups drinking water
- 1 tbsp. extra virgin olive oil
- 1\2 cup onion
- 2 oz. dried apricot
- 1\4 cups slivered almonds
- 1 tbsp. parsley
- 4 oz. nonfat plain Greek yogurt
- 1 tbsp. honey
- 1 tbsp. lemon juice
- 1\4 tsp. ground cinnamon
- 1\4 tsp. spices turmeric ground
- 1\8 tsp. kosher salt
- 1\8 tsp. nutmeg, ground
Method
- Rinse barley in a sieve.
- In a large saucepan, bring water to a boil. Add in barley and return to a boil. Cover, and simmer until water is absorbed, about 45-50 minutes. Cool.
- In a small skillet, place oil over medium heat.
- Dice onion and add to hot oil. Saute onions until slightly browned.
- In a large bowl combine cooled barley, sauteed onions, diced dried apricots, almonds and fresh parsley.
- In a separate small bowl, combine yogurt, honey, lemon juice, and spices to make a dressing.
- Pour the dressing over the barley mixture and toss.
