Mediterranean barley and brown rice bake from Lighthearted Everyday Cooking (page 183) by Anne Lindsay

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Notes about this recipe

  • Eat Your Books

    Can substitute pot barley for pearl barley, oregano for dried basil, cheddar cheese for mozzarella cheese, and yellow peppers for green peppers.

  • eliza on September 25, 2024

    Barley is one of our favourites, and this bake with rice, barley, and vegetables doesn’t disappoint. I often make changes to the veggies, and sauté them instead of boiling. I use a sharp cheddar for the topping and reduce the amount slightly. Really good.

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