Barley Salad With Almonds And Apricots Recipe

• 1 1/2 c. Pearl or possibly pot barley
• 1 Tbsp. Canola oil
• 1 lrg Onion, quartered and thinly sliced
• 3/4 c. Moist dry apricots, sliced
• 1/2 c. Slivered or possibly sliced almonds
• 2 Tbsp. Chopped fresh parsley
• 1 c. Plain low-fat yogurt, or possibly soy yogurt
• 2 Tbsp. Honey L/2 to 1 lemon, Juice of, to taste
• 1/2 tsp Cinnamon
• 1/2 tsp Turmeric
• 1/2 tsp Salt
• 1 dsh Nutmeg

1. Rinse the barley in a fine sieve.
2. Bring 4 1/2 c. of water to a boil in a heavy saucepan.
3. Stir in the barley, return to a boil, then reduce heat and simmer, covered, till the water is absorbed, about 45 to 50 min.
4. Let the barley cold to room temperature.
5. Heat the oil in a small skillet.
6. Add in the onion and saute/fry over moderate heat till golden.
7. In a serving dish, combine the barley, onion, apricots, almonds, and parsley, and toss together.
8. In a small mixing bowl, combine the dressing ingredients.
9. Pour over the barley mix and toss well to combine.
10. Serve at room temperature.

pearl, canola oil, onion, almonds, parsley, yogurt, honey, cinnamon, turmeric, salt, nutmeg

Taken from cookeatshare.com/recipes/barley-salad-with-almonds-and-apricots-79052 (may not work)