Curried Barley Salad

Crazy week.  Being sick.  Computer problems.  When it rains, it pours, right?  That’s how I felt last week.  But now I’m back among the living again.  And instead of raining, it’s actually beautiful and spring-like outside.  All I want is bright, sunny, springy food.  And I will totally go to the super market and grab some asparagus and maybe even go crazy and splurge on fresh berries.  But I haven’t gotten there yet.

Instead, I have this delicious, light, healthy, and easy to make grain dish.  It’s full of delicious curry (I love love love curry), and sprinkled with those bright flavor notes that I’m craving, but here in the form of dried fruit.  It’s a great side dish, or can be eaten on its own as a light meal.  Oh, and it smells heavenly (thank you curry powder), so please make with caution.

Anyway, I’d love to stay and chat, but I have to get back to the grind.  And the running around.  And the unresolved computer problems.  And of course, the avoiding all these things and looking up delicious spring recipes :-)

Curried Barley Salad

Adapted from The Kosher Palette

Ingredients:

3 cups cooked barley                
1 bunch scallion, chopped
1 red pepper, chopped
1/2 cup currants or raisins
1/2 cup craisins or dried apricots
1 can chickpeas, drained and rinsed
1/4 cup lemon juice
2 1/2 teaspoon curry powder
1/2 teaspoon allspice
1/3 cup olive oil
Salt and pepper to taste

Directions:

1.   Prepare barley according to package directions, cool and fluff.

2.  Meanwhile, whisk together the lemon juice, curry powder, allspice, and olive oil until everything in well blended.  Add salt and pepper to taste.

3.  In a large bowl, combine the scallions, bell peppr, raisins and chickpeas.  Stir in barley.

4.  Toss the barley mixture with the dressing.  Serve cold or room temperature.

Enjoy!