A fantastic use for barley when you're trying to use it up before Pesach. The barley measurement is for cooked barley, so follow your package directions to cook that amount. This dish looks very festive and goes well with poultry and fish.
1 cup sun-dried tomatoes packed in oil, oil reserved
1 cup chopped onion
2 cup thawed frozen spinach, drained
¼ cup slivered or sliced almonds
2 cup cooked barley
2 tsp dried parsley
Heat about 1 tablespoon of the oil from the sun-dried tomatoes in a large skillet. Slice the sun-dried tomatoes into strips and add them to the skillet along with the onions. Cook until the onions are translucent, around 3 minutes. Stir in the spinach and cook a minute more.
Add the almonds and barley. When the barley is hot, stir in the parsley.