| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Nw, Pasta, Sun-dried, Vegetables | 4 | Servings | |
INGREDIENTS
| 3 | T | Unsalted butter |
| 1 1/2 | c | Barley |
| 1 | Bunch scallions, white & | |
| Green portions), thin slice | ||
| 10 | Oil-packed sun-dried tomato | |
| Halves, sliced 1/4" thick | ||
| 1 1/2 | t | Salt |
| 1/2 | t | Freshly ground pepper |
| 4 1/2 | c | Boiling water |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 341
Calories From Fat: 83
Total Fat: 9.5g
Cholesterol: 22.9mg
Sodium: 888mg
Potassium: 218.9mg
Carbohydrates: 58.5g
Fiber: 11.8g
Sugar: <1g
Protein: 7.6g