Curried Barley with Raisins and Almonds


Oh Deer

Curried Barley with Raisins and Almonds

Barley, onion, garlic, and almonds provide lots of fiber and antioxidants
in this side dish. Serve it with fish, chicken, or beef--any entree you'd
normally have with rice or potatoes. This is also great served with mango
chutney for a bit of heat and sweetness to complement the curry.

4 Servings:

1-1/2 teaspoons olive oil, divided
2-1/2 cups vertically sliced onion
1 teaspoon minced garlic
1 teaspoon curry powder
1-1/2 cups cooked pearl barley
2 tablespoons raisins
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons slivered almonds, toasted
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Heat 1/2 teaspoon oil in a medium nonstick skillet over medium heat. Add
onion; cover and cook 15 minutes or until golden brown, stirring
occasionally. Add garlic, and cook 1 minute. Remove from pan. Add 1
teaspoon oil to pan. Add curry powder, and cook 1 minute. Add barley, and
toss gently to coat. Stir in cooked onion, raisins, parsley, toasted
almonds, salt, and pepper.
Serve immediately.

Yield: 4 servings (serving size: about 2/3 cup).

-- is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.