Instructions: Heat oil in heavy medium saucepan over medium-high heat. Add chopped bell pepper and half of green onions and saute until tender, about 5 minutes.

Add barley and stir to coat with olive oil. Add broth and water and bring to boil, stirring occasionally. Reduce heat, cover and simmer until barley is tender, stirring occasionally, about 40 minutes. Add corn and stir until heated through, about 5 minutes. Mix in sliced basil and remaining green onions.

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