Curried Barley with Raisins and Almonds

Randy Mayor; Melanie J. Clarke
Yield: 4 servings (serving size: about 2/3 cup)
Ingredients
- 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
Preparation
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.
Nutritional Information
- Calories:
- 157 (25% from fat)
- Fat:
- 4.3g (sat 0.5g,mono 2.7g,poly 0.8g)
- Protein:
- 3.4g
- Carbohydrate:
- 27.9g
- Fiber:
- 4.4g
- Cholesterol:
- 0.0mg
- Iron:
- 1.5mg
- Sodium:
- 153mg
- Calcium:
- 41mg




