Instructions: Barley, onion, garlic, and almonds provide lots of fiber and antioxidants in this side dish. Serve it with fish, chicken, or beef-any entree youd normally have with rice or potatoes. This is also great served with mango chutney for a bit of heat and sweetness to complement the curry. 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.
Yield: 4 servings (serving size: about 2/3 cup).
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