Ingredients
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1 ½ cups pearl barley
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4 ½ cups water
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1 tablespoon canola oil
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1 red onion, thinly sliced
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¾ cup dried apricots, sliced
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½ cup sliced almonds
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2 tablespoons chopped fresh parsley
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1 cup plain low-fat yogurt
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2 tablespoons honey
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1 lemon, juiced
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½ teaspoon ground cinnamon
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½ teaspoon ground turmeric
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½ teaspoon salt
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1 pinch ground nutmeg
Directions
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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.
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Pour oil into a small skillet, and place over medium heat. Add onion, and saute until golden brown.
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In a serving dish, combine barley, onion, apricots, almonds, and parsley. Toss.
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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.
Nutrition Facts (per serving)
187 | Calories |
4g | Fat |
35g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 11 | |
Calories 187 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 1g | 3% |
Cholesterol 1mg | 0% |
Sodium 126mg | 5% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 6g | 22% |
Total Sugars 10g | |
Protein 5g | 11% |
Vitamin C 10mg | 11% |
Calcium 76mg | 6% |
Iron 1mg | 6% |
Potassium 296mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.