Recipe - Barley With Sun-Dried Tomatoes And Scallions

BILLS20086
3 tablespoon Unsalted butter
1 One half cup Barley
1 md Bunch scallions (white &
Green portions); thin slice
10 Oilpacked sundried tomato
Halves; cut or sliced up 1/4" thick
1 One half teaspoon Salt
One half teaspoon Freshly ground pepper
4 One half 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 sundried 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini