Barley, apricots, almonds, and herbs — a bowl that tastes like late summer. Sturdy enough for lunches all week, lovely enough to serve when someone joins you at the table unannounced.
Simmer the barley in salted water until tender, about 30–35 minutes, then drain well.
Whisk the olive oil, honey, lemon juice, salt, and pepper into a dressing.
Toss the warm barley with half the dressing and let it cool slightly.
Fold in the apricots, almonds, and herbs, and finish with the remaining dressing.
Serve just barely warm or at room temperature. Keeps beautifully for three days.
Cook the grains once, and generosity gets easier all week.
gather. nourish. give thanks.