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	<title>Comments on: persian soup-e jo</title>
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	<link>http://mysocaldlife.com/a-persian-recipe-soup-e-jo/</link>
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		<title>By: Archana</title>
		<link>http://mysocaldlife.com/a-persian-recipe-soup-e-jo/#comment-61</link>
		<dc:creator><![CDATA[Archana]]></dc:creator>
		<pubDate>Sat, 02 Mar 2013 16:48:09 +0000</pubDate>
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		<description><![CDATA[Barley is ideal because it thickens in water and is perfect for soups and stews. Bulgur has more of a pilaf quality when cooked, so I can&#039;t promise the same texture of soup. But bulgur is really healthy too, so it&#039;s worth a shot!]]></description>
		<content:encoded><![CDATA[<p>Barley is ideal because it thickens in water and is perfect for soups and stews. Bulgur has more of a pilaf quality when cooked, so I can&#8217;t promise the same texture of soup. But bulgur is really healthy too, so it&#8217;s worth a shot!</p>
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		<title>By: Shilpa</title>
		<link>http://mysocaldlife.com/a-persian-recipe-soup-e-jo/#comment-60</link>
		<dc:creator><![CDATA[Shilpa]]></dc:creator>
		<pubDate>Sat, 02 Mar 2013 15:23:15 +0000</pubDate>
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		<description><![CDATA[This looks really good. Can I make it with TJ 10 minute bulgur instead (it&#039;s what I have on hand) ??]]></description>
		<content:encoded><![CDATA[<p>This looks really good. Can I make it with TJ 10 minute bulgur instead (it&#8217;s what I have on hand) ??</p>
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