Curried barley with fruit
The spices and dried fruits provide so many flavors that no salt is needed. Brown rice makes a good substitute for the barley if desired.
3 cups water
¼ cup dried apricots, chopped
¼ cup dried cranberries
¼ cup raisins
1 teaspoons orange zest
2-teaspoons curry powder
1- cup pearl barley
1 tablespoon chopped fresh parsley
¼ cup walnuts, coarsely chopped
1. In a medium saucepan combine water with apricots, cranberries, raisins, zest, curry and cumin. Bring to a boil. Add the pearl barley; reduce heat, cover, and cook until the barley is tender about 30 minutes, stirring occasionally to prevent barley from sticking to bottom of pan. Remove from heat. Sprinkle with parsley and walnuts before serving.