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Curried barley with apricots

4
Point(s)
Total Time
1 hr
Prep
10 min
Cook
50 min
Serves
6
Difficulty
Easy

Ingredients

Uncooked pearl barley

¾ cup(s)

Curry powder

3 tsp, Madras

Water

2½ cup(s)

Table salt

¾ tsp

Olive oil

2 tsp

Uncooked scallion(s)

1 cup(s), (about 4 large), sliced

Shelled pistachio nuts

¼ cup(s), chopped

Dried apricot halves

⅛ cup(s), (3 Tbsp), chopped

Olive oil cooking spray

1 spray(s)

Instructions

  1. Spray large heavy saucepan with olive oil nonstick spray and set over medium heat. Add barley and 2 teaspoons curry powder and cook, stirring, until barley is lightly toasted and mixture is fragrant, about 5 minutes.
  2. Add water and 1/2 teaspoon salt and bring to boil. Reduce heat and simmer, covered, until barley is tender, about 35 minutes. Drain off any excess water and transfer barley to serving bowl. (No need to keep warm.)
  3. Heat oil in same saucepan over medium heat. Add scallions and remaining 1 teaspoon curry powder and 1/4 teaspoon salt and cook, stirring, until scallions are tender and mixture is fragrant, about 2 minutes.
  4. Add scallion mixture, pistachios, and apricots to barley. Stir until mixed well.
  5. Per serving (about 2/3 cup)

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