Barley Salad With Almonds And Apricots

Ingredients

• 1/2 cup spearl barley
• 1/2 cup swater
• tablespoon can ola oil
• red onion, thinly slice d
• 3/4 cup dried apricots, slice d
• 1/2 cup slice d almonds
• tablespoon schopped fresh parsley
• cup plain low-fat yogurt
• tablespoon shoney
• lemon, juiced
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon salt
• pinch ground nutmeg

Instructions

1. 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.
2. Pour oil into a small skillet, and place over medium heat. Add onion, and saute until golden brown.
3. In a serving dish, combine barley, onion, apricots, almonds, and parsley. Toss.
4. 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.