Barley Salad With Almonds And Apricots Recipes

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BARLEY-APRICOT SALAD



Barley-Apricot Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

2 cups chicken or vegetable broth, low-sodium canned, or homemade
1 cup barley
1 teaspoon extra-virgin olive oil
1 teaspoon kosher salt
1 cup chopped dried apricots
1/2 cup sliced almonds, toasted
1/2 cup chopped flat-leaf parsley
1/2 teaspoon ground cinnamon
1 scallion (white and green parts), thinly sliced
1/4 cup freshly squeezed lemon juice
2 teaspoons honey
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil

Steps:

  • Bring broth to a boil in a medium saucepan. Add the barley, oil, and salt. Bring back to a boil, adjust heat to maintain a gentle simmer, cover and cook until tender, about 30 minutes. Remove from the heat and let stand, covered, for 10 minutes more.
  • Meanwhile make the dressing: Whisk the lemon juice, honey, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
  • Drain excess liquid from barley, if needed. Transfer to a bowl and toss with the remaining salad ingredients and dressing. Serve warm or at room temperature.

Nutrition Facts : Calories 440 calorie, Fat 22 grams, SaturatedFat 2 grams, Cholesterol 0 grams, Carbohydrate 57 grams, Fiber 9 grams, Protein 11 grams

BARLEY SALAD WITH ALMONDS RECIPE



Barley Salad With Almonds Recipe image

Make and share this Barley Salad With Almonds Recipe recipe from Food.com.

Provided by tried-and-tested

Categories     Low Protein

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 14

1 1/2 cups pearl barley
4 1/2 cups water
1 tablespoon canola oil
1 red onion, thinly sliced
3/4 cup dried apricot, 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

Steps:

  • Overflow barley in the sieve. Let the water to boil in a saucepan. Fill the barley. Continue boiling again. Cover, and change the heat to low. Cook for about an hour till the water is fully absorbed. Allow to cool and become at room temperature.
  • Lightly grease a skillet, and put over medium heat. Gently add onion, and cook till becoming brown.
  • Take a dish where you are going to serve the salad and combine there barley, apricots, onion, and almonds. Mix well.
  • In a medium bowl, mix yogurt with honey, lime juice, cinnamon, salt, and nutmeg. Fill over the barley mixture, and mix well.
  • Serve when it is at room temperature.

Nutrition Facts : Calories 203.3, Fat 4.5, SaturatedFat 0.6, Cholesterol 1.5, Sodium 141.6, Carbohydrate 37.4, Fiber 6.4, Sugar 11.4, Protein 5.8

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