Curried Barley with Raisins and Almonds

Randy Mayor; Melanie J. Clarke

Yield: 4 servings (serving size: about 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 157
  • Calories from fat: 25%
  • Fat: 4.3g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.8g
  • Protein: 3.4g
  • Carbohydrate: 27.9g
  • Fiber: 4.4g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 153mg
  • Calcium: 41mg


  • 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


  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.
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