Ingredients
| Quantity | Ingredients |
|---|---|
| 1.5 tsp / 10 ml | olive oil, divided |
| 2.5 cups / 625 ml | vertically sliced onion |
| 1 tsp / 5 ml | minced garlic |
| 1 tsp / 5 ml | curry powder |
| 1.5 cups / 375 ml | cooked pearl barley |
| 2 tbsp / 25 ml | raisins |
| 2 tbsp / 25 ml | chopped fresh flat-leaf parsley |
| 2 tbsp / 25 ml | slivered almonds, toasted |
| 1/4 tsp / 1 ml | salt |
| 1/8 tsp / 0.5 ml | freshly ground black pepper |
Directions
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.
Makes 4 servings
Per serving: 157 calories, 4.3 g fat (0.5 g saturated fat, 3.4 g protein, 28 g carbohydrate, 4.4 g fibre, 153 mg sodium
Source: www.myrecipes.com