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1 ½ tablespoons olive oil
1 shallot, roughly chopped
1/2 jalapeño pepper, roughly chopped (see note above)
Kosher salt and freshly ground black pepper
3 cups broccoli florets
1 pint grape tomatoes, halved
1 cup pearled barley
3 ½ cups homemade vegetable stock or store-bought low-sodium vegetable broth
½ cup crumbled feta cheese
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1st Keep
 Elyn7071
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