Yield: 8 servings. 1 1/2 cups uncooked pearl barley 1 medium bunch large leaf spinach, washed, stems removed 3/4 cup dried sour cherries (or other dried fruit such as raisins or apricots) 1 Tbsp. olive oil 1 small yellow onion, minced 4 1/2 cups vegetable stock 1/2 cup toasted, coarsely chopped hazelnuts 1 Tbsp. unsalted butter 1 orange, zest and juice only as needed, salt as needed, freshly ground black pepper To Prepare Barley: Place barley in large bowl. Rinse with cold water and ...
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