Barley-Apricot Salad (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
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 |
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:
1. 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.
2. 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.
3. 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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