Sun-Dried Tomatoes and Scallions
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3 tbl Unsalted butter
1 1/2 cup Barley
1 med Bunch scallions (white &
Green portions), thin slice
10 x 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
* 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
Keywords: Sun-Dried Tomatoes and Scallions