Barley, Sun-Dried Tomatoes & Scallions

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BARLEY, SUN-DRIED TOMATOES & SCALLIONS

 

 

This method treats barley like rice, toasted in butter, then cooked

with flavorful sun-dried tomatoes, garlic, and scallions. When rice

gets boring, try this recipe.

 

Prep Time: 10 minutes

 

Cook Time: 45 minutes

 

Ingredients:

 

3 Tbsp butter

1-1/2 cups pearl barley

1 medium bunch scallions (white & green portions), sliced thin

10 oil-packed sun-dried tomato halves, chopped into large chunks

2 cloves garlic, pressed

2 cups vegetable broth

2-1/2 cups hot water

1-1/2 tsp salt

1/2 tsp freshly ground pepper

 

Preparation:

 

Place a medium-sized saucepan over medium heat and melt butter. Add

barley and stir-fry until it begins to turn white, about 2 minutes.

Add scallions and garlic, stirring constantly for an additional 1

minute. Carefully add vegetable broth and water, while stirring with

a long-handled spoon. Add sun-dried tomatoes, salt, and pepper. Bring

to a boil.

 

Reduce heat to low. Cover and cook until barley is tender to the

bite, about 40 to 45 minutes.

 

Yield: 4 servings