Creamy Fruit and Barley Salad

I got the idea for this salad from a wonderful woman at my church.  She brought something very similar to a get-together a couple months back and I haven't stopped thinking about it since.  Apparently she just threw some things together that she had in her fridge.  Wish I were that creative!

I use pearled barley in this recipe, which is not the same as the quick-cook variety.  I'm able to get it in the bulk foods section of one of my local stores, but you can also buy it pre-packaged in bags or boxes.  Look in the rice and beans section of your grocery store.  By the way, barley is good for you but it is not gluten free.

CREAMY FRUIT AND BARLEY SALAD

1 cup uncooked pearled barley
3 cups water
1/2 tsp. salt
1 (16 oz) container fresh strawberries, rinsed, hulled and quartered
2 (4.4 oz) containers fresh blueberries, rinsed
1 (15 oz) can mandarin oranges, drained
1 cup vanilla or honey vanilla Greek yogurt
2 Tbsp. orange juice
1 - 2 Tbsp. brown sugar, to taste
1/2 tsp. cinnamon, optional

Combine barley, water, and salt in a saucepan and bring to a boil; reduce heat, cover, and cook for 45-50 minutes or until all the water is absorbed.  Remove from heat and let cool to room temp.  Fluff with a fork.

In a large bowl, whisk together the yogurt, orange juice, brown sugar, and cinnamon, if using.  Fold in barley and fruits.  Chill until serving.