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Ingredients
  • 4 ounces sun-dried tomatoes (not oil-packed, about 24)
  • 4 ½ cups water
  • 1 medium shallot
  • 1 small bunch fresh oregano
  • 1 small bunch fresh thyme
  • 2 tablespoons olive oil
  • 1 ½ cups pearl barley
  • ½ cup dry white wine
  • 1 teaspoon kosher salt, divided, plus more as needed
  • ¼ teaspoon freshly ground black pepper
  • 1 ounce Parmesan cheese (about ½ packed cup grated on a Microplane or ⅓ cup store-bought grated)
  • ¾ cup whole-milk ricotta cheese
  • 1 small lemon
  • ¼ teaspoon red pepper flakes
  • 5 ounces baby spinach (about 5 packed cups)
  • 2 tablespoons unsalted butter
Steps
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