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To Your Health Sprouted Flour Co.

Sprouted Barley Salad with Almonds and Apricots

Sprouted Barley Salad with Almonds and Apricots
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Sprouted Barley Salad with Almonds and Apricots
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1 1/2 Cups Sprouted Barley
  • 4 1/2 Cups filtered water
  • 1-2 Tablespoons organic olive oil
  • 1 Organic Red Onion Thinly Sliced
  • 3/4 Cup Dried Apricots Sliced (preferably unsulfured)
  • 1/2 Cup Sprouted Almonds Sliced or Chopped
  • 2 Tablespoons Chopped Fresh Organic Parsley
  • 1 Cup Plain Organic Full-Fat Yogurt
  • 2 Tablespoons honey
  • 1 Organic Lemon, Juiced or 2 Tablespoons of lemon juice
  • 1/2 Teaspoon ground cinnamon
  • 1/2 Teaspoon Ground Turmeric
  • 1/2 Teaspoon sea salt
  • 1 Pinch ground nutmeg
Servings:
Units:
Instructions
  1. 1. Soak barley for 10-12 hours to rehydrate. Drain. Bring fresh water to a boil in a heavy saucepan. Stir in the barley and return to a boil. Cover and reduce heat. Simmer until water is absorbed, about 45-50 minutes. Cool to room temperature.
  2. Pour oil into a small skillet, and place over medium heat. Add onion and saute until golden brown.
  3. In a small bowl mix together yogurt, honey, lemon juice, cinnamon, turmeric, salt and nutmeg. Pour over the barley mixture and toss well to combine. Serve at room temperature.
Recipe Notes

​Layer the ingredients in a mason jar for on the go-sprouted energy.

Adapted from the original recipe found on www.allrecipes.com

 

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