Barley Salad With Almonds And Apricots

Name: Barley Salad With Almonds And Apricots
Total time: 85
Yield: 11
Ingredients: 1 ½ cups pearl barley; 4 ½ cups water; 1 tablespoon canola oil; 1 red onion, thinly sliced; ¾ cup dried apricots, sliced; ½ cup sliced almonds; 2 tablespoons chopped fresh parsley; 1 cup plain low-fat yogurt; 2 tablespoons honey; 1 lemon, juiced; ½ teaspoon ground cinnamon; ½ teaspoon ground turmeric; ½ teaspoon salt; 1 pinch ground nutmeg

Recipe by NIBLETS from allrecipes.com

1 Hr. 25 Mins.

Ingredients

11 servings

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1 ½ cups pearl barley
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4 ½ cups water
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1 tablespoon canola oil
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1 red onion, thinly sliced
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¾ cup dried apricots, sliced
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½ cup sliced almonds
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2 tablespoons chopped fresh parsley

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1 cup plain low-fat yogurt
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2 tablespoons honey
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1 lemon, juiced
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½ teaspoon ground cinnamon
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½ teaspoon ground turmeric
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½ teaspoon salt
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1 pinch ground nutmeg

Instructions

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.