Curried Barley with Raisins and Almonds

Discussion in 'Food and nutrition' started by Oh Deer, Nov 25, 2005.

  1. Oh Deer

    Oh Deer Guest

    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).


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