Curried Barley with Raisins and Almonds

Curried Barley with Raisins and Almonds Recipe
Randy Mayor; Melanie J. Clarke

Yield:

4 servings (serving size: about 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 157
Caloriesfromfat 25 %
Fat 4.3 g
Satfat 0.5 g
Monofat 2.7 g
Polyfat 0.8 g
Protein 3.4 g
Carbohydrate 27.9 g
Fiber 4.4 g
Cholesterol 0.0 mg
Iron 1.5 mg
Sodium 153 mg
Calcium 41 mg

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.