“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.” - by NIBLETS
Ingredients
Adjust Servings
Original recipe yields 10 to 12 servings
Directions
- 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.
Nutrition
Amount Per Serving (11 total)
- Calories
- 187 cal
- 9%
- Fat
- 4.2 g
- 7%
- Carbs
- 34.5 g
- 11%
Based on a 2,000 calorie diet
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Reviews (28)
Rate This Recipe
Debbwl56
"Good with a few changes. Use a full cup apricots, and slivered blanched almonds. Increase turmeric to 1 teaspoon and the cinnamon to a heaping teaspoon. The heaping teaspoon of cinnamon gives a nice ..." See morewarmth to the salad, last but not least make sure to serve a room temp right after making. Flavors get more mellow after chilling or aging."
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