Barley, Sun-Dried Tomatoes & Scallions

[Guest guest]

Barley, Sun-Dried Tomatoes & Scallions

 

3 tbsps. 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 tsps. salt

1/2 tsp. freshly ground pepper

 

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 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.

Makes 4 servings.

 

 

 

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