Barley With Sun-dried Tomatoes & Scallions Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
BILLS20086
3 tbsp: Unsalted butter,
1 1/2 cup: Barley,
1 medium: Bunch scallions, (white &
Green portions), thin slice
10: Oil-packed sun-dried tomato,
Halves, sliced 1/4" thick
1 1/2 tsp: Salt,
1/2 tsp: Freshly ground pepper,
4 1/2 cup: Boiling water,
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 sauteed broccoli rabe. Source:
Food and Wine Magazine April 1994
Source from luhu.jp
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
Source from luhu.jp