Curried barley with apricots
3
Points®
Total time: 1 hr • Prep: 10 min • Cook: 50 min • Serves: 6 • Difficulty: Easy
Richly flavored dried apricots and bright green pistachio nuts are often combined, especially in Middle Eastern dishes. Here the barley is toasted to bring out its earthy flavor, while the addition of Madras curry powder adds a bit of the exotic.
Ingredients
Cooking spray
4 spray(s)
Uncooked pearl barley
¾ cup(s)
Curry powder
1 Tbsp, Madras variety, divided
Water
2½ cup(s)
Table salt
¾ tsp, divided
Olive oil
2 tsp
Scallions
1 cup(s), chopped or sliced, sliced (about 4 large scallions)
Shelled pistachio nuts (unsalted, dry roasted or raw, no sugar added)
¼ cup(s), chopped
Dried apricot halves
4 half/halves, chopped
Instructions
1
Spray large heavy saucepan with cooking spray and set over medium heat. Add barley and 2 tsp curry powder and cook, stirring, until barley is lightly toasted and mixture is fragrant, about 5 minutes.
2
Add water and 1/2 tsp 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 tsp curry powder and 1/4 tsp 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
Serving size: about 2/3 cup
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