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1 cup barley
1 large bunch broccoli, cut into florets
1 medium red onion, cut into wedges
1 pound cremini or oyster mushrooms, halved if large
7 tablespoons olive oil
Kosher salt and black pepper
4 anchovy fillets
1 clove garlic
3 tablespoons fresh lemon juice
Feta and fresh dill, for serving
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1st Keep
 ninman
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