Barley Apricot Salad Recipe
Servings: 6
Ingredients
- 1 c. medium pearl barley
- 2 c. defatted low-salt chicken broth
- 2 c. apple juice
- 1 Tbsp. mustard seed
- 1 Tbsp. coriander seed
- 1 tsp thyme
- 1/2 tsp allspice
- 1/2 c. dry apricots minced
- 1/2 c. dates minced
- 1/2 c. celery sliced
- 1/4 c. green onion minced
- 1/4 c. parsley chopped
- 1/4 c. slivered almonds
- 3 Tbsp. fresh lemon juice salt and pepper to taste
Directions
- Combine barley, broth, apple juice and spices in large saucepan. Bring to boil. Reduce heat, cover and simmer 45 min or possibly till barley is tender. Drain barley; reserve broth. Cold barley to room temperature. In large bowl, combine barley with remaining ingredients and 1/2 c. reserved liquid. Cover and refrigerateseveral hrs or possibly overnight. Serve chilled or possibly at room temperature.
- Yield: 6 servings
- *Note:If using quick cooking barley reduce cooking time to ten min.
- Start to Finish Time:"1:00"
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 6 servings | |
| Calories 357 | |
| Calories from Fat 22 | 6% |
| Total Fat 2.64g | 3% |
| Saturated Fat 0.27g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 22mg | 1% |
| Potassium 1262mg | 36% |
| Total Carbs 67.18g | 18% |
| Dietary Fiber 14.3g | 48% |
| Sugars 29.49g | 20% |
| Protein 21.54g | 34% |
