Barley With Sun-Dried Tomatoes & Scallions Recipe
Recipe Ingredients
BILLS20086
3 tablespoon Unsalted butter
1 Half a cup Barley
1 medium Bunch scallions (white &
Green portions), thin slice
10 Oil-packed sun-dried tomato
Halves, sliced 1/4" thick
1 Half a tsp. Salt
1/2 teaspoon Freshly ground pepper
4 Half a cup Boiling water
Recipe Preparation
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
Servings: 4
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