<http://schema.org/recipeInstructions>
" In 3-quart saucepan, combine pearl barley, lower-sodium vegetable broth, and water. Heat to boil on high; cover and reduce heat to medium-low. Simmer 35 to 40 minutes or until barley is tender. Cool completely. Meanwhile, in large bowl, combine plum tomatoes, garlic, yellow or orange pepper, cucumber, extra virgin olive oil, sherry vinegar, hot pepper sauce, salt, and smoked paprika. Add cooled barley, stirring until well mixed. Divide among 4 plates. Top with avocado and slivered almonds."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a10283/barley-gazpacho-salad-recipe-ghk0610/?link=rel&dom=yah_life&src=syn&con=blog_goodhousekeeping&mag=ghk>