This Barley with Sun-Dried Tomatoes and Scallions is a comforting and flavorful side dish that combines the nutty chewiness of pearl barley with the tangy richness of sun-dried tomatoes and the mild bite of scallions. Cooked in butter and seasoned simply with salt and pepper, it’s an easy yet satisfying addition to any meal. Perfect alongside roast veal and sautéed broccoli rabe, this dish brings a rustic elegance to the table.
YIELD
4 servingsPREP
10 minCOOK
50 minREADY
1 hrsPro Tips
Sun-Dried Tomatoes: If using oil-packed tomatoes, drain excess oil to avoid an overly greasy dish. For dry tomatoes, soak them in warm water for 10 minutes before chopping to soften.
Barley Texture: Pearl barley should be tender but retain a slight chew. If it’s too firm after cooking, add ¼ cup water and simmer for an additional 5-10 minutes.
Make Ahead: Prepare this dish in advance and reheat with a splash of water or broth to restore moisture.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave with a bit of water.
Optional Variations
Cheesy Barley: Stir in ½ cup grated Parmesan or Pecorino Romano cheese after cooking for a creamy, savory twist.
Herb-Infused: Add 1 teaspoon of dried thyme or rosemary with the sun-dried tomatoes for an aromatic boost.
Vegan Option: Replace butter with olive oil or vegan butter for a plant-based version.
Protein Boost: Toss in 1 cup of cooked chickpeas or shredded chicken in the final step for a heartier dish.
Ingredients
Directions
Traditional Stovetop Method
Prepare Ingredients: Rinse the pearl barley under cold water to remove excess starch, which prevents it from becoming gummy. Bring 4 ½ cups of water to a boil in a kettle or separate pot.
Melt Butter: In a medium saucepan, melt the butter over medium heat until it begins to foam, about 1-2 minutes.
Toast Barley: Add the rinsed barley to the melted butter. Cook over medium-high heat for 2 minutes, stirring frequently, to lightly toast the grains and enhance their nutty flavor.
Cook Scallions: Stir in the white parts of the scallions and cook for 1 minute, stirring constantly to avoid burning. Reserve the green parts for later.
Add Seasonings and Tomatoes: Stir in the chopped sun-dried tomatoes, salt, and black pepper, distributing them evenly.
Add Water: Pour in the 4 ½ cups of boiling water (careful of splattering). Stir well and bring the mixture back to a boil.
Simmer: Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 35-40 minutes. Stir occasionally to prevent sticking, until the barley is tender yet chewy and the water is absorbed. If excess liquid remains, uncover and cook for an additional 5 minutes.
Finish: Stir in the reserved green parts of the scallions for freshness and color. Taste and adjust seasoning if needed.
Serve: Serve warm as a side dish, ideally with roast veal and sautéed broccoli rabe, or your preferred main course.
Instant Pot Directions
Prepare Ingredients: Rinse the pearl barley under cold water. Slice the scallions, separating white and green parts. Chop the sun-dried tomatoes.
Sauté: Set the Instant Pot to the “Sauté" function. Add the butter and let it melt. Stir in the rinsed barley and cook for 2 minutes, stirring frequently to toast.
Add Scallions: Stir in the white parts of the scallions and cook for 1 minute, stirring constantly.
Combine: Add the chopped sun-dried tomatoes, salt, pepper, and 4 ½ cups of water (room temperature or hot tap water works fine). Stir to combine.
Pressure Cook: Cancel the “Sauté" function. Secure the lid, set the valve to “Sealing," and cook on High Pressure for 20 minutes.
Release Pressure: Once cooking is complete, let the pressure release naturally for 10 minutes, then carefully move the valve to “Venting” to release any remaining pressure.
Finish: Open the lid, stir in the green parts of the scallions, and check the texture. If the barley is too wet, use the “Sauté" function for 3-5 minutes to evaporate excess liquid. Adjust seasoning as needed.
Serve: Serve warm as a delicious side dish.
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