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Wild West Barley Risotto
- 1.5 cups of whole pearled barley (7 oz)
- 1.5 cups of parsnips (.5lb)
- 3 cups of butternut squash (1lb)
- 4 cups of vegetable stock (32oz)
- .5 tablespoon of olive oil (1.5oz)
- .5 teaspoon of salt (.05oz)
- .5 teaspoon of pepper (.05oz)
- 1 pc of cinnamon stick (.1oz)
- 1 tablespoon of garlic (.1oz)
- 1 cup of apple cider (8oz)
- .25 cup of orange juice (2oz)
- .25 cup of water (2oz)
- .5 teaspoon of ground ginger (.05oz)
- .5 teaspoon of cardamom (.05oz)
- 1 cup of red onions (4oz)
Directions:View on PBS Food
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