Source: dLife

A well-seasoned salad of barley, almonds and dried apricots.

Servings

1.5 cup barley, pearl
4.5 cup cold water
1 tbsp canola oil
1 red onion , thinly sliced
0.75 cup Apricots, fresh, sliced
0.75 cup sliced almonds
2 tbsp chopped parsley
8 oz plain yogurt, whole milk
2 tbsp Honey, dark
1 fresh lemons , juiced
0.5 tsp ground cinnamon
0.5 tsp ground turmeric
0.5 tsp salt (optional)
1 pinch ground nutmeg

1 Rinse barley in fine sieve.
2 In large saucepan, bring water to boil. Add barley, and return to boil. Cover, and reduce heat. Simmer until water is absorbed, about 45 to 50 minutes. Cool to room temperature.
3 In small skillet, add oil and heat over medium. Add onion, sauté until golden brown.
4 In serving dish, combine cooked barley, onion, apricots, almonds, and parsley. Toss.
5 In small bowl, mix yogurt, honey, lemon juice, cinnamon, turmeric, salt, and nutmeg. Pour dressing over barley mixture, and toss well to combine.
6 Serve at room temperature.

If using leftover barley, start at Step 3 by adding barley to skillet after onion has cooked, then finish preparation.