Barley with Sun-Dried Tomatoes and Scallions

1. 1

   Melt the butter in a medium saucepan.

2. 2

   Add the barley and cook over high heat for 2 minutes, stirring frequently.

3. 3

   Add the scallions and cook for 1 minute, stirring constantly.

4. 4

   Add the sun-dried tomatoes, salt and pepper.

5. 5

   Stir in the boiling water and return to a boil.

6. 6

   Reduce the heat to low, cover and cook, stirring occasionally, until the barley is chewy, 35 to 40 minutes.

7. 7

   Serve with the roast veal and the sauteed broccoli rabe.

* Per serving · 4 servings · Values may vary.

No additional tips available.