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    You are in: Home / Recipes / Toasted Quinoa (Or Barley) Pilaf Recipe
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    Toasted Quinoa (Or Barley) Pilaf

    Average Rating:

    4 Total Reviews

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    • on July 28, 2008

      This is about as simple as it gets. I used farmstand shallots and the first garlic of the season. I made quinoa, and used plain water instead of broth, because I made a vegetarian dinner. Delicious, and easy -- what's not to like about that? Thanks, Kate!

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    • on March 28, 2006

      Very good recipe. I had to omit most of the garlic as I'm nursing a baby who doesn't care for it, but it was good. I added some roasted mushrooms but other than these two change left it alone. I used quinoa and made sure to toast it well. We took it to a friend's house to add to the dinner and it was loved by all, including children!

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    • on January 23, 2006

      This did introduce me to using barley as a side rathter than rice. The instructions were clear and the texture of the finished product was great. However we felt it was a bit bland made as stated (our personal tastes I'm sure). I mixed with the ingredients for Cajun rice that I make and it is more to our spicier tastes now. Thank you for a starter for something new on our menu.

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    • on January 12, 2006

      Barley my favorite grain. I cut the garlic using 3 cloves, the barley was 1 cup, 1/2 cup peppers and the broth was 12 ounce. Just loved the creaminess of this side. I think I`ll have the leftovers for breakfast! Thanks!

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    Nutritional Facts for Toasted Quinoa (Or Barley) Pilaf

    Serving Size: 1 (44 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 119.8
     
    Calories from Fat 26
    21%
    Total Fat 2.8 g
    4%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 161.6 mg
    6%
    Total Carbohydrate 19.4 g
    6%
    Dietary Fiber 2.1 g
    8%
    Sugars 0.0 g
    0%
    Protein 4.2 g
    8%

    The following items or measurements are not included:

    sodium-free chicken broth

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