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- 2 cups water
- 1/2 cup uncooked hulled whole or pearled barley
- 1/4 cup minced parsley
- 1/2 cup grated carrot
- 1/2 cup diced cucumber
- 1/2 cup diced provolone cheese
- 1 1/4 teaspoons dried oregano
- 1/2 cup shredded radicchio
- 4 tablespoons extra virgin olive oil
- Juice of one large lemon
- Salt to taste
- 4 to 6 large beefsteak tomatoes
Directions:View on PBS Food
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