This healthy and hearty cold barley salad has a lot of flavor from the shallots, apricots, basil and dressing all served over a bed of fresh baby spinach.
Bring the barley, water and 1/2 tsp kosher salt to a boil. Reduce to simmer, covered, and cook for 30 minutes.
Remove from heat and stir in the sliced shallots and chopped apricots. Cover and let stand for 15 minutes.
Drain any excess liquid, but it should all be absorbed. Chill in a bowl in the refrigerator for at least 1 hour.
In a small sauté pan lightly toast pine nuts until golden and set aside. In a small bowl whisk together the vinegar, oil, other 1/2 tsp of salt and pepper. Pour dressing over barley, add basil and spinach and stir to mix.
Serve chilled with toasted pine nuts on top.
Notes
Slightly adapted from The All-Natural Diabetes Cookbook by Jackie Newgent, RDN, CDN.