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3 Tablespoon Unsalted Butter
1 1/2 cup Barley
1 Bunch Scallions (white and Green portions), thin slice
10 Oil-packed sun-dried Tomato, halves, sliced 1/4 inch thick
1 1/2 teaspoon Salt
1/2 teaspoon freshly ground Pepper
4 1/2 cup Boiling Water
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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.
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