Barley with Sun-Dried Tomatoes & Scallions
Yield
4 servingsPrep
10 minCook
50 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter, unsalted
|
|
| 1 ½ | cups |
pearl barley
|
|
| 1 | bunch |
scallions, spring or green onions
|
*
|
| 10 | each |
sundried tomatoes
|
*
|
| 1 ½ | teaspoons |
salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 4 ½ | cups |
water
boiling |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter, unsalted
|
|
| 355 | ml |
pearl barley
|
|
| 1 | bunch |
scallions, spring or green onions
|
*
|
| 1E+1 | each |
sundried tomatoes
|
*
|
| 7.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 1.1 | l |
water
boiling |
|
Directions
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 sautéed broccoli rabe.
