Barley Salad With Almonds And Apricots

Translucent onion slices are added to cooked barley along with plump apricots, almonds and parsley. Then a yogurt and honey dressing, infused with cinnamon, turmeric, nutmeg and lemon juice, is swirled into this yummy salad.

Rated 3.8 from 30 votes

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.

Barley Salad With Almonds And Apricots

What You Need

Instructions

Popular Recipes List