This method treats barley like rice pilaf, toasting it in butter, then cooked with flavorful sun-dried tomatoes, garlic, and scallions. Using quick-cooking barley makes it a fast and easy side dish. When rice gets boring, try this recipe.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 to 6 servings
Ingredients:
- 3 Tablespoons butter
- 1 cup quick-cooking barley
- 2 large cloves garlic, pressed
- 2 cups chicken broth
- 10 oil-packed sun-dried tomato halves, drained, patted dry, and chopped into large chunks
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 5 scallions (including both white and green parts), sliced thin (about 1/3 cup)
Preparation:
Melt butter in a non-stick saucepan. Add barley and saute, stirring often, until the barley whitens and just begins to show a little golden color. Add garlic and saute 1 additional minute. Carefully add chicken broth (it will bubble fiercely), sun-dried tomatoes, salt, and pepper. Bring to a boil. Cover, reduce heat to simmer, and cook 10 to 12 minutes until tender.
Stir in scallions, cover again, and let stand 5 minutes. Fluff and serve.
Leftovers may be tightly sealed in a container and stored up to 1 week. Any leftovers are great added to soups or stews. Recipe may be doubled.
Yield: 4 to 6 servings
Photo © 2013 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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Stir in scallions, cover again, and let stand 5 minutes. Fluff and serve.
Leftovers may be tightly sealed in a container and stored up to 1 week. Any leftovers are great added to soups or stews. Recipe may be doubled.
Yield: 4 to 6 servings
Photo © 2013 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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