1 cup barley
1 cup wild rice
3 cups water
4 cups finely chopped fresh spinach
2 1/2 cups thinly sliced portobello mushroom caps
2 yellow bell peppers, diced 1 cup balsamic vinegar
3/4 cup tamari
2 avocados, chopped
1/2 red onion, thinly sliced
Soak the barley and rice in the water in a large glass bowl for 24 hours. Drain and rinse.
Transfer to a large bowl with all the remaining ingredients and mix well. Slice off the tops of 8 bell peppers and scoop out the seeds. Fill each pepper with the Wild rice and Barley Pilaf and serve.