4 Reviews

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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Susiecat too July 28, 2008

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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Annie H March 28, 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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KJK #5 January 23, 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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Rita~ January 12, 2006
Toasted Quinoa (Or Barley) Pilaf