Barley Salad with Almonds And Apricots


  • 1/2 cups pearl barley
  • 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. MethodRinse barley in a fine sieve.
  2. Bring water to a boil in a heavy saucepan.
  3. Stir in the barley, and return to a boil. Cover, and reduce heat. Simmer until water is absorbed, about 45 to 50 minutes.
  4. Cool to room temperature.
  5. Pour oil into a small skillet, and place over medium heat.
  6. Add onion, and sauttee until golden brown.
  7. In a serving dish, combine barley, onion, apricots, almonds, and parsley.
  8. Toss.In a small bowl, mix together yogurt, honey, lemon juice, cinnamon, turmeric, salt .
  9. Pour over the barley mixture ,and toss well to combine. Serve at room temperature.

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