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Barley Pilaf with Mushrooms, Red Peppers, and Spinach

Yield: 12 (2/3 cup) servings

Tessa Arias I hope everyone had a good Easter or Passover, or just a great weekend if you don't celebrate either. Unfortunately I had to work all weekend. The joys of working...
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7 Responses to “Barley Pilaf with Mushrooms, Red Peppers, and Spinach”

  1. #
    Miranda @ BL — April 12, 2012 at 2:51 am

    I love barley too! Can't wait to make this 🙂

  2. #
    Jen — April 18, 2012 at 2:16 am

    This recipe sounds/looks great! I think I'd like to bring this to an upcoming potluck… do you think it would taste good if served cold too?

    • #
      handleheat — April 18, 2012 at 5:43 am

      I never tried it served cold but it tasted good at room temperature!

  3. #
    Kristin — August 23, 2012 at 9:01 pm

    Thank you for this GREAT recipe! Made it tonight and gobbled up about three times my share. I did add some chopped pecans at the end to compliment the earthiness and add some crunch. But besides that, I followed the recipe exactly – huge hit! A print out of this is definitely going in the prized three ring binder… 🙂


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