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Ingredientes
- 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
Direcciones
- Rinse the barley in a fine sieve. Bring 4 1/2 c. of water to a boil in a heavy saucepan. Stir in the barley, return to a boil, then reduce heat and simmer, covered, till the water is absorbed, about 45 to 50 min. Let the barley cold to room temperature.
- Heat the oil in a small skillet. Add in the onion and saute/fry over moderate heat till golden. In a serving dish, combine the barley, onion, apricots, almonds, and parsley, and toss together.
- In a small mixing bowl, combine the dressing ingredients. Pour over the barley mix and toss well to combine. Serve at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 10 servings | |
| Calories 147 | |
| Calories from Fat 30 | 20% |
| Total Fat 3.46g | 4% |
| Saturated Fat 0.82g | 3% |
| Trans Fat 0.01g | |
| Cholesterol 3mg | 1% |
| Sodium 129mg | 5% |
| Potassium 113mg | 3% |
| Total Carbs 27.98g | 7% |
| Dietary Fiber 1.0g | 3% |
| Sugars 7.02g | 5% |
| Protein 1.7g | 3% |
