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I’ve long been a fan of barley for
it’s toothsomeness and earthy flavor. But I rarely eat it, except
when I open a can of bean with barley soup every so often for lunch.
So a few weeks ago when I happened to spy a bag of barley while
picking up some rice at the grocery store, I snagged it, too.
But what to make with it? It was a
foggy day here in Santa Cruz,
