Barley with Sun-Dried Tomatoes and Scallions

-----BILLS20086----- 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

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