-----BILLS20086----- 3 tb Unsalted butter 1 1/2 c Barley 1 md Bunch scallions (white & Green portions) -- thin slice 10 Oil-packed sun-dried tomato Halves -- sliced 1/4" thick 1 1/2 ts Salt 1/2 ts Freshly ground pepper 4 1/2 c 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. Source: Food and Wine Magazine April 1994
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