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Wheat and Barley Bowl Recipe

Wheat and Barley Bowl Recipe

4 servings



3/4 cup quick-cooking barley

2 cups reduced-sodium vegetable broth

1/4 cup bulgur

1/2 teaspoon dried thyme leaves

3 cups thinly sliced turnip greens, kale or spinach

1/2 cup thinly sliced green onions

1 large tomato, coarsely chopped

1/4 cup coarsely chopped walnuts, toasted

1-2 tablespoons lemon juice

Salt and pepper, to taste


Add barley to lightly greased large saucepan and cook over medium heat, stirring occasionally, until golden, about 5 minutes. Add broth, bulgur, and thyme and heat to boiling, reduce heat and simmer, covered, until bulgur is tender, about 10 minutes. Stir in greens and green onions, cook, covered, until all liquid is gone, about 10 minutes. Stir in tomato, walnuts, and lemon juice, cook 5 minutes longer. Season to taste with salt and pepper.

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