Barley Salad With Almonds Recipes
BARLEY SALAD WITH ALMONDS RECIPE
Make and share this Barley Salad With Almonds Recipe recipe from Food.com.
Provided by tried-and-tested
Categories Low Protein
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Overflow barley in the sieve. Let the water to boil in a saucepan. Fill the barley. Continue boiling again. Cover, and change the heat to low. Cook for about an hour till the water is fully absorbed. Allow to cool and become at room temperature.
- Lightly grease a skillet, and put over medium heat. Gently add onion, and cook till becoming brown.
- Take a dish where you are going to serve the salad and combine there barley, apricots, onion, and almonds. Mix well.
- In a medium bowl, mix yogurt with honey, lime juice, cinnamon, salt, and nutmeg. Fill over the barley mixture, and mix well.
- Serve when it is at room temperature.
Nutrition Facts : Calories 203.3, Fat 4.5, SaturatedFat 0.6, Cholesterol 1.5, Sodium 141.6, Carbohydrate 37.4, Fiber 6.4, Sugar 11.4, Protein 5.8
BARLEY SALAD WITH ALMONDS AND APRICOTS
Steps:
- 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. Pour oil into a small skillet, and place over medium heat. Add onion, and saute until golden brown. In a serving dish, combine barley, onion, apricots, almonds, and parsley. Toss. 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.
BARLEY SALAD WITH ALMONDS AND APRICOTS [28]
Steps:
- 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. Pour oil into a small skillet, and place over medium heat. Add onion, and saute until golden brown. In a serving dish, combine barley, onion, apricots, almonds, and parsley. Toss. 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.
PEARL BARLEY SALAD WITH FETA, TOASTED ALMONDS LEMON AND PARSLEY
This recently appeared in the Sunday Life magazine, as 'Freekah salad ..." by renowned chef Karen Martini. I couldn't find freekah - and Karen recommended pearl barley as a 'perfect substitute'. The recipe calls for feta, but I've made it without and it was still delicious. I'm trying to lose a few kilos, so also omitted the oil - still yummy. Have it cold - or warm and season to taste. It goes perfectly with the Greek lamb dish I've posted - also by Karen Martini
Provided by amanda l b
Categories Grains
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare pearl barley as per instructions. Usually, this is to soak for a few hours, rinse and then gently boil for about 20-30 minutes; drain.
- Place cooked pearl barley in a serving bowl.While warm, add olive oil, lemon juice and salt and pepper.
- Toss through the onion and parsley.
- Top with the almonds and feta.
Nutrition Facts : Calories 343.7, Fat 15.1, SaturatedFat 3.8, Cholesterol 14.8, Sodium 428.3, Carbohydrate 44.9, Fiber 9.9, Sugar 2.6, Protein 10.2
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