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Heat 1/2 teaspoon oil in a medium nonstick skillet over medium heat. Add onion; cover and cook 15 minutes or until golden brown, stirring occasionally. Add garlic, and cook 1 minute. Remove from pan.

Add 1 teaspoon oil to pan. Add curry powder, and cook 1 minute. Add barley, and toss gently to coat. Stir in cooked onion, raisins, parsley, toasted almonds, salt, and pepper. Serve immediately.

Desserts in small dishes are a beautiful way to serve up something sweet. This Milk Chocolate Cream with Whipped Cream, Toasted Almonds and Raisins is a delicious way to show your family you care. Serve it up after dinner and surprise them with your fancy confectionary skills. They are beautiful and decadent. This recipe includes a little port wine, so if you are serving it to the kids, you might want to make theirs different.

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Heat 1/2 teaspoon oil in a medium nonstick skillet over medium heat. Add onion; cover and cook 15 minutes or until golden brown, stirring occasionally. Add garlic, and cook 1 minute. Remove from pan.

Add 1 teaspoon oil to pan. Add curry powder, and cook 1 minute. Add barley, and toss gently to coat. Stir in cooked onion, raisins, parsley, toasted almonds, salt, and pepper. Serve immediately.



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