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    3 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    Delicious. This is an adaptation from a recipe in The Moosewood Cookbook. I've changed it around quite a bit, but it's so good. It's a great way to use up some little bits of veggies left over in the fridge. It's also a great brunch course. It takes a bit of time to prepare, as the squash will need to cook before assembling all ingredients, but it's well worth it. This is easily one of my very favorite recipes.

    Recipe #402764

    I created this recipe when I was on a highly restricted diet for 5 months, but I loved it so much that I adapted it a little and it's now a staple for us. It goes especially well with soup. They are also really good dipped in pretty much any kind of mustard, and my little one year old boy loves them. Feel free to experiment with any kind of rice you have on hand for this. I've used 11 different types of rice for it, and each time it was wonderful. It's a simple side dish, and sure to please anyone that comes through my door for a snack or a meal.

    Recipe #399135

    I made this up quick when I had limited ingredients in the house, and unexpected company on their way for a meal. It's great comfort food and easy to make. I like to have nice crusty loaf of bread to serve along with and it makes a very hearty meal, especially with the beans (omit those if you're not a big fan). The barley makes it nice and thick. You can use homemade or store purchased soup stock if you prefer, just omit the bouillon and water.

    Recipe #393500


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