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© Meredith Corporation. All rights reserved. Used with permission.
Heat oil in a medium saucepan over medium heat. Add shallot; cook until tender, stirring occasionally. Carefully add broth. Bring to a boil. Stir in barley, sun-dried tomatoes and oregano. Return to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until barley is tender. Remove from heat.
Let stand for 5 minutes before serving. Sprinkle with Parmesan.