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Add a photoThis salad is fruity, high in fibre and full of flavour. And if you like, curd can also be added here.
Ingredients
- 1 1/2 cups pearl barley
- 4 1/2 cups water
- 1 tablespoon canola oil
- 1 red onion, thinly sliced
- 3/4 cup dried apricots
- , sliced 1/2 cup sliced almonds
- 2 tablespoons chopped fresh parsley
- 1 cup plain low-fat yogurt 2 tablespoons honey
- 1 lemon, juiced 1/2 teaspoon
- ground cinnamon 1/2 teaspoon
- ground turmeric 1/2 teaspoon salt
- 1 pinch ground nutmeg
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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 513g | |
| Recipe makes 4 servings | |
| Calories 373 | |
| Calories from Fat 58 | 16% |
| Total Fat 6.64g | 8% |
| Saturated Fat 1.79g | 7% |
| Trans Fat 0.01g | |
| Cholesterol 8mg | 3% |
| Sodium 53mg | 2% |
| Potassium 487mg | 14% |
| Total Carbs 70.74g | 19% |
| Dietary Fiber 13.4g | 45% |
| Sugars 9.71g | 6% |
| Protein 10.67g | 17% |
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