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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

Nutrition 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

How to Make It

  1. 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.

  2. 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.