(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 chicken 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 chicken 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
