YIELD: 8 servings 1 1/2 cups uncooked pearl barley* 1 tsp. salt 1 medium bunch large leaf spinach, washed, stems removed 3/4 cup dried sour cherries (or other dried fruit) 1 Tbsp. olive oil 1 small yellow onion, minced 4 1/2 cups vegetable stock 1/2 cup hazelnuts, toasted, coarsely chopped 1 Tbsp. unsalted butter 1 orange, zest and juice Salt and freshly ground black pepper, to taste TO PREPARE BARLEY: Place barley in large bowl. Rinse with cold water and strain several times until water ...

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