Nutty Barley Salad
Serves 11.
It’s a shame that barley has been typecast as a soup workhorse, because it is so much more. In Korea, barley is made into a fragrant, earthy tea. Eastern European cooks use it in dumplings and knishes. And in this recipe, which is Indian in inspiration to match the aloo gobi, the grain becomes the backbone of a multilayered salad.
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1 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
Juice of 1 lemon
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1 pinch ground nutmeg
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1) Rinse barley in a fine sieve. Bring 4 1/2 cups water to a boil in a heavy saucepan. Stir in the barley, and return to a boil. Cover pan, reduce heat, and simmer until water is absorbed, 45–50 minutes. Let cool to room temperature.
2) Pour oil into a small skillet over medium heat. Add onion, and sauté until golden brown, about 7 minutes.
3) In a serving dish, combine barley, onion, apricots, almonds, and parsley. Toss.
4) In a small bowl, making a dressing by whisking together the yogurt, honey, lemon juice, cinnamon, turmeric, salt, and nutmeg. Pour over the barley mixture and toss well to combine. Serve at room temperature.
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