Sweet Curry Barley Salad
Servings:
Recipe yields 11-12 cups |
Prep:
25 minutes |
Cook:
25-40 minutes
Sweet Curry Barley Salad
Servings:
Recipe yields 11-12 cups
Prep:
25 minutes
Cook:
25-40 minutes
Sweet Curry Barley Salad
Servings:
Recipe yields 11-12 cups
Prep:
25 minutes
Cook:
25-40 minutes
Ingredients
Ingredients
- 2 cups (500 ml) uncooked pot or pearl barley (6-7 cups cooked)
- 2 large carrots, shredded
- 4 stalks of celery, thinly sliced
- 1 ½ cup (375 ml) chopped curly leaf parsley
- 1 cup (250 ml) dates, chopped
- 1 cup (250 ml) shelled sunflower seeds
Sweet Curry Dressing
- 1 cup (250 ml) canola or olive oil
- 1 cup (250 ml) plain yogurt
- 3 cloves garlic
- ¼ cup (60 ml) lemon juice
- ¼ cup (60 ml) honey
- 1 tsp (5 ml) salt
- 1 tsp (5 ml) curry powder
- ½ tsp (2 ml) turmeric
Method
- Bring 6 cups of water and the barley to a boil then lower to simmer for 25-40 minutes (pearl barley requires a shorter cooking time than pot barley). Drain the barley once cooked.
- At this point you can place the barley to cool in the fridge or you can run cold water over the colander of barley to cool it down quickly.
- In a large bowl, stir together the cooled barley, shredded carrots, sliced celery, chopped dates, shelled sunflower seeds, and chopped parsley.
- Whisk together the dressing ingredients and pour over the salad ingredients.
- Stir the dressing over the bowl to combine.
Tips
This salad will keep in the fridge for about 3-4 days.
Notes
This salad will keep in the fridge for about 3-4 days.