Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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3 tb Unsalted butter Halves; sliced 1/4" thick
1 1/2 c Barley 1 1/2 ts Salt
1 md Bunch scallions (white 1/2 ts Freshly ground pepper
Green portions); thin slice 4 1/2 c Boiling water
10 Oil-packed sun-dried tomato

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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