| 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
A Message from our Provider:
“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”