Sun-Dried Tomatoes and Scallions recipe

Ingredients:
3 tbl Unsalted butter
1 1/2 cup Barley
1 med Bunch
scallions (white &
Green portions), thin slice
10 x Oil-packed
sun-dried tomato
Halves, sliced 1/4" thick
1
1/2 tsp Salt
1/2 tsp Freshly ground pepper
4 1/2 cup Boiling water

Procedures:

* 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.