Thyme-scented grains from Food & Wine Magazine, March 2010 (page 70) by Grace Parisi

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    See recipe for grains suggestions.

  • aeader on May 27, 2012

    I made this with pearled barley and it was tasty. I used the barley in salads and also served as a side with roasted chicken. Barley usually is quite bland; cooking it with the thyme and onions really gave it a nice flavor. It made a large batch so I froze about half of it to use later and that worked well.

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