Barley Salad With Almonds And Apricots 28 Recipes

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.

PARSLEY SALAD WITH TOASTED ALMONDS AND LEMON

Steps:

• Make the dressing right in the serving bowl: Combine the lemon juice, mustard, honey, pepper, salt and garlic in a large bowl and whisk to combine. Slowly add the olive oil, whisking until emulsified.
• Reheat the rice until steaming. (I just microwave it for a few minutes.)
• Add the parsley to the dressing and toss to combine. Add the rice, almonds, onions and lemon zest, and toss well.
• Serve, garnished with a couple dashes of hot paprika if desired.

BARLEY-APRICOT SALAD

Steps:

• Bring broth to a boil in a medium saucepan. Add the barley, oil, and salt. Bring back to a boil, adjust heat to maintain a gentle simmer, cover and cook until tender, about 30 minutes. Remove from the heat and let stand, covered, for 10 minutes more.
• Meanwhile make the dressing: Whisk the lemon juice, honey, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
• Drain excess liquid from barley, if needed. Transfer to a bowl and toss with the remaining salad ingredients and dressing. Serve warm or at room temperature.

BARLEY SALAD WITH ALMONDS RECIPE

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.

ALMOND-BARLEY PORRIDGE WITH FRUIT

Steps:

• Compote:
• Bring sugar, 1/2 cup cherries, and 1 1/2 cups water to a simmer in a small saucepan over medium-low heat. Cook, stirring often and mashing fruit, until cherries start to fall apart, 15-20 minutes. Add remaining 1/4 cup cherries and cook, stirring, until plumped, 5-8 minutes. Let cool. Cover and chill if making ahead (up to 1 week), but bring to room temperature before serving.
• Porridge:
• Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing once, until golden brown, 5-7 minutes. Let cool.
• Combine milk, barley, and salt in a medium saucepan. Scrape in vanilla seeds and add pod. Bring to a boil; reduce heat and simmer, stirring often and adding a little water if mixture gets too thick before barley is cooked, until barley is very tender and porridge is the consistency of oatmeal, 40-50 minutes.
• Add white chocolate and sugar off heat, stirring to melt chocolate and dis- solve sugar. Let cool. Remove vanilla pod.
• Whisk cream in a large bowl to soft peaks. Fold into porridge in 2 additions; stir in half of almonds. Serve topped with compote and remaining almonds.

ALMOND-APRICOT CHICKEN SALAD

Steps:

• Cook pasta according to package directions, adding apricots during the last 4 minutes. Drain and rinse with cold water; place in a large bowl. Add broccoli, chicken, onions and celery. , In a small bowl, combine the next eight ingredients. Pour over salad and toss to coat. Cover and chill until serving; fold in almonds.

GREEK BARLEY SALAD

Steps:

• bring 2 c vegetable broth to a boil.
• add barley, cover, lower to simmer and cook 12 minutes until barley is tender.
• remove from heat, drain if necessary, cool completely.
• combine barley, peppers, cucumbers, tomatoes, onions and olives in a bowl.
• combine broth, lemon juice, garlic, oregano, salt and pepper, stir well and add to barley mixture, toss well.
• add feta cheese, toss.
• serve over romaine lettuce leaves.