Barley Apricot Salad Recipe

• 1 c. medium pearl barley
• 2 c. defatted low-salt chicken broth
• 2 c. apple juice
• 1 Tbsp. mustard seed
• 1 Tbsp. coriander seed
• 1 tsp thyme
• 1/2 tsp allspice
• 1/2 c. dry apricots minced
• 1/2 c. dates minced
• 1/2 c. celery sliced
• 1/4 c. green onion minced
• 1/4 c. parsley chopped
• 1/4 c. slivered almonds
• 3 Tbsp. fresh lemon juice salt and pepper to taste

1. Combine barley, broth, apple juice and spices in large saucepan.
2. Bring to boil.
3. Reduce heat, cover and simmer 45 min or possibly till barley is tender.
4. Drain barley; reserve broth.
5. Cold barley to room temperature.
6. In large bowl, combine barley with remaining ingredients and 1/2 c. reserved liquid.
7. Cover and refrigerateseveral hrs or possibly overnight.
8. Serve chilled or possibly at room temperature.
9. Yield: 6 servings
10. *Note:If using quick cooking barley reduce cooking time to ten min.
11. Start to Finish Time:"1:00"

pearl barley, chicken broth, apple juice, coriander seed, thyme, allspice, dates, celery, green onion, parsley, slivered almonds, lemon juice salt

Taken from cookeatshare.com/recipes/barley-apricot-salad-78959 (may not work)