Recipe: <!-- -->Pearled Barley and Spinach<!-- -->
A purée of baby spinach folded into pearled barley pilaf combines whole grains and green vegetables in one side dish. Serve risotto-style with a sprinkle of grated Parmesan or a pat of butter.
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Ingredients
- 1 1/2 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 1 cup pearled barley
- 4 cups low-sodium vegetable stock
- 1 bay leaf
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 6 ounces baby spinach
- 1/8 teaspoon garlic powder, or to taste
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