Flavor Makers

Curried Barley with Fruit.  Spices and dried fruits are the flavor makers in this delicious grain dish.

Curried barley with fruit

Serves 4            

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

2-teaspoons cumin

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.

Big Taste - Little Sodium

Mix and match herbs and spices for big taste with little sodium 

Mixed herb blend

For: salads, pasta salads, steamed vegetables, vegetable soup, and fish

Recipe:

¼ cup dried parsley

2 tbsp. dried tarragon

1 tbsp. oregano

1 tbsp. dill weed

1 tbsp. celery flakes

Combine all ingredients and store in a jar.  Use as needed.