Barley with sun-dried tomatoes and 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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