Barley with Sun-Dried Tomatoes and Scallions

• 3 tablespoons butter, unsalted
• 1 1/2 cups pearl barley
• 1 bunch scallions, spring or green onions
• 10 each sundried tomatoes
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper freshly ground
• 4 1/2 cups water boiling

1. Melt the butter in a medium saucepan.
2. Add the barley and cook over high heat for 2 minutes, stirring frequently.
3. Add the scallions and cook for 1 minute, stirring constantly.
4. Add the sun-dried tomatoes, salt and pepper.
5. Stir in the boiling water and return to a boil.
6. Reduce the heat to low, cover and cook, stirring occasionally, until the barley is chewy, 35 to 40 minutes.
7. Serve with the roast veal and the sauteed broccoli rabe.

butter, pearl barley, scallions, tomatoes, salt, black pepper, water boiling

Taken from recipeland.com/recipe/v/barley-sun-dried-tomatoes-scall-46279 (may not work)