Add slivered almonds to a large skillet. Toast over medium heat until fragrant, about 3 minutes. Remove almonds from skillet and set aside.
Add the barley to the skillet and toast over medium heat for 5 minutes, stirring frequently. Add water, chicken stock and diced, dried apricots to the skillet. Bring to a boil. Cover, reduce heat and simmer for about 25 minutes.
Stir in reserved almonds and seasonings until combined. If desired, add a pat or two of butter before serving.
Notes
This also tastes great the next day as a cold salad for lunch.