Barley with sun-dried tomatoes & scallions
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Unsalted butter |
| 1½ | cup | Barley |
| 1 | medium | Bunch scallions (white & |
| Green portions); thin slice | ||
| 10 | Oil-packed sun-dried tomato | |
| Halves; sliced 1/4\" thick | ||
| 1½ | teaspoon | Salt |
| ½ | teaspoon | Freshly ground pepper |
| 4½ | cup | Boiling water |
Directions
BILLS20086
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
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