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Rolled flank steak makes for a beautiful presentation, with the pinwheel cuts showcasing the fillings of fresh spinach, mushroom, red pepper and provolone. This is an always impressive and secretly simply preparation!
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The idea for this hearty, risotto-style soup came to Frédéric Morin while he was sitting on a combine in his uncle's barley field. He could smell the peat from the neighboring farm, which reminded him of Scotch whisky.
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This is a nice soup recipe with a lot of texture and flavor. It is a welcome change for those weeks when there doesn't seem to be a lot of variety... and all 3 of my kids even loved it. This can also be cooked in a pan on the stove until the barley and carrot are tender, but I prefer the slow cooker method. The flavors seem to blend better.
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This barley risotto is delicious and charming. It makes a nice side dish for steak or roasted meats. Especially when you want to serve something a little different.
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Barley lends a nutty taste to this chicken, vegetable and bacon composition.
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This recipe is by Jacques Pepin and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a delicious and savory curried barley dish. It is fabulous as a main dish, or as a side dish with fish or grilled chicken breast. It is quite simple to make and sure to impress!
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A healthier alternative to the more traditional arborio risotto rice, barley adds iron and fiber to this dish.
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Onions, celery, carrots and garlic are cooked with tomatoes in this chicken broth based soup with barley.
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