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Savory Breakfast Bowl

Recipe photo courtesy of Marcus Nilsson

Barley takes longer than oatmeal to cook, so make a big batch on Sunday for quick reheating during the week. The hearty nature of this barley dish, which channels the flavors of a Turkish breakfast, makes it an equally filling option for any meal of the day.

Source: Martha Stewart Living, November 2015
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  • ikovalev
    11 AUG, 2018
    1) 2 tablespoons of garlic for breakfast?! 2)Too much oil. 3) Why to burn tomatoes?
    Reply
    • MS11054472
      11 AUG, 2018
      @ikovalev: This is meant to serve 4 people--that's why there's so much garlic and oil. The tomatoes are just a little charred--it gives them a great flavor.

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