1-1/2 cups pearl barley
1 medium bunch large leaf spinach, washed and stems removed
3/4 cup dried sour cherries (may substitute raisins or cut-up apricots)
1 tablespoon olive oil
1 small yellow onion, finely chopped
4-1/2 cups vegetable stock
1/2 cup toasted and coarsely chopped hazelnuts
1 tablespoon unsalted butter
Grated peel and juice of 1 orange
Salt
Ground black pepper
To prepare barley: Place barley in large bowl and rinse with cold water until water runs clear. Drain well.
Place drained barley on baking sheet. Toast in preheated 350° F oven for 10 to 12 minutes or until kernels are lightly browned. Set aside.
To prepare spinach: Bring 2 quarts water and 1 teaspoon salt to a boil. Add spinach; cook 1 minute. Drain and rinse spinach; squeeze out remaining water. Coarsely chop spinach and set aside.
To prepare dried cherries: Soak in warm water for 30 minutes; drain
and set aside.
To cook pilaf: Heat olive oil in 2 to 4-quart saucepan over medium
heat. Add onion and cook 2 minutes being careful not to brown. Add vegetable stock and toasted barley. Bring to a boil, cover and reduce heat to simmer. Cook barley 35 to 40 minutes or until liquid is absorbed. Mix in re-hydrated cherries, spinach, hazelnuts, butter, grated orange peel and juice; heat through. Season with salt and pepper.
Per serving: calories 314, protein 8g, carbohydrates 45g, fiber 8g, fat 13g, cholesterol 4mg, sodium 474mg.