Barley with Sun-Dried Tomatoes and Scallions
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- 3 tb Unsalted butter
- 1 1/2 c Barley
- 1 md Bunch scallions (white &
- Green portions); thin slice
- 10 Oil-packed sun-dried tomato
- Halves; sliced 1/4" thick
- 1 1/2 ts Salt
- 1/2 ts Freshly ground pepper
- 4 1/2 c Boiling water
Melt the butter in a medium saucepan. Add the barley and cook over high
heat for 2 minutes, stirring frequently. Add the scallions and cook for 1
minute, stirring constantly. Add the sun-dried tomatoes, salt and pepper.
Stir in the boiling water and return to a boil. Reduce the heat to low,
cover and cook, stirring occasionally, until the barley is chewy, 35 to 40
minutes.
Serve with the roast veal and the sauteed broccoli rabe. Source: Food
and Wine Magazine April 1994
heat for 2 minutes, stirring frequently. Add the scallions and cook for 1
minute, stirring constantly. Add the sun-dried tomatoes, salt and pepper.
Stir in the boiling water and return to a boil. Reduce the heat to low,
cover and cook, stirring occasionally, until the barley is chewy, 35 to 40
minutes.
Serve with the roast veal and the sauteed broccoli rabe. Source: Food
and Wine Magazine April 1994
