Name: Barley with Sun-Dried Tomatoes and Scallions
Ingredients: 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

The ordinances are the dramatic presentations of the Gospel. They are the moving pictures that represent the spiritual realities of the Gospel, written and directed by Jesus Himself… The ordinances, then, are where we see the Gospel enacted, and our participation in it dramatized. They are where the word of God’s promise is spoken to us in tangible form – we touch and taste the bread and wine; we feel the waters of baptism. They are means of grace instituted by Jesus that God uses to assure His people of the trustworthiness of His Gospel and the reality of our participation in it (Mark Dever and Paul Alexander).

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CATEGORY	CUISINE	TAG	YIELD
Vegetables		Sun-dried, Pasta, Vegetables, Nw	4	Servings

INGREDIENTS

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

INSTRUCTIONS

BILLS20086
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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