Barley-Apricot Salad

Total Time:
1 hr
Prep:
20 min
Inactive:
10 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • Salad:
  • 2 cups chicken or vegetable broth, low-sodium canned, or homemade
  • 1 cup barley
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1 cup chopped dried apricots
  • 1/2 cup sliced almonds, toasted
  • 1/2 cup chopped flat-leaf parsley
  • 1/2 teaspoon ground cinnamon
  • 1 scallion (white and green parts), thinly sliced
  • Dressing:
  • 1/4 cup freshly squeezed lemon juice
  • 2 teaspoons honey
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
Directions

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.


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    Whole Grains