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- 3 tablespoons extra-virgin olive oil
- 1 large yellow onion, chopped
- 2 medium shallots, chopped
- 3 cloves garlic, chopped
- 3/4 teaspoon fine-grain sea salt
- 2 cups lightly pearled barley or pearled farro
- 1 cup good-quality dry white wine
- 6 cups water or lightly-flavored vegetable broth
- 1 lemon, zest and some juice
- 1/3 cup mascarpone cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/4 ounce dried nori seaweed, toasted
- 1 1/2 cups finely chopped spinach
- 1 cup walnuts, toasted
Directions:View on 101 Cookbooks
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