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Zion Nat'l Park, Columbine

Spinach Barley Saute

Spinach Barley Sauté

This is one of my favorite dishes! It can be eaten warm in the winter, yet it is also delicious, cool and refreshing in the summer.

Ingredients:

• 1 cup barley, rinsed
• 3 cups fresh spinach, washed and torn
• ½ cup raisins
• olive oil
• garlic, chopped
• salt and pepper, to taste
• 1/3 cup pine nuts, toasted

Preparation:

1. Place barley in a pot with 2 cups of water, bring to a boil, cover and simmer for 30 minutes. Set aside.
2. While the barley is cooking, sauté the garlic and raisins in the olive oil, for just 90 seconds!
3. Add the spinach, sauté until it is wilted and not overcooked.
4. Mix spinach sauté to cooked barley and season.
5. Just before you are ready to enjoy this dish, sprinkle with the toasted pine nuts.

2 Responses to “Spinach Barley Saute”

  • Judith Parenio:

    Hi, Robin; I love the look of those recipes and I am going to make two of them for my Ledge art group when they meet at my house in Sept. Thanks. Love you, Judy

  • Robin Mallery:

    Thank you Judy! My personal fav of the season is the quinoa with cranberries and nuts…the various flavors and textures come together so well. I’m glad the recipes are enticing enough for you to use them for your art group! Enjoy!

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I really enjoyed playing and exercising with you outdoors (my preferred MO for our time together). The joy you bring to your work is wonderful. This flexibility put a kind of structure into my day that helped me ‘choose’ again – showed me how to take back some control of my schedule for important things like meditation and exercise.  It was also part of my journey of re-learning how to say NO to things. This represents additional forward movement for me.

Thanks Robin – I have really benefited from your work in more ways than just the obvious fitter, leaner, stronger me."

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