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Categories:Viewed: 45 - Published at: 9 years ago
Ingredients
- 3 tablespoons butter, unsalted
- 1 1/2 cups pearl barley
- 1 bunch scallions, spring or green onions
- 10 each sundried tomatoes
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper freshly ground
- 4 1/2 cups water boiling
Method
- 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.
