Recipe: Curried Barley with Almonds and Raisins

CURRIED BARLEY WITH ALMONDS AND RAISINS

1/2 cup pearled barley
1 1/2 cups broth or water
2 tsp olive oil
1 large onion (about 2 cups), in thin slices
1 tsp minced garlic
1 tsp curry powder
3 tbsp raisins
2 tbsp fresh parsley, chopped
3 tbsp slivered almonds, toasted

Cook the barley in the broth or water for about 35 minutes, until liquid is absorbed.

While the barley cooks, saute the onion in the oil in a very large skillet for about 15 minutes, until golden brown, stirring occasionally.

Add garlic and curry powder, mix, and cook one more minute to blend spices.

When barley is done, add it to the skillet and mix thoroughly so barley gets coated with delicious spices and oil.

Turn off heat and add raisins, parsley, and almonds. Add salt and pepper to taste.

Variations:
If you use quick barley, use 3/4 cup instead of 1/2 cup.

Servings: 4
Source: The Whole Grains Council