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Ingredientes
- 3 Tbsp. Unsalted butter
- 1 1/2 c. Barley
- 1 med Bunch scallions (white & Green portions), thin slice
- 10 x Oil-packed sun-dry tomato Halves, sliced 1/4" thick
- 1 1/2 tsp Salt
- 1/2 tsp Freshly grnd pepper
- 4 1/2 c. Boiling water
Direcciones
- Heat the butter in a medium saucepan. Add in the barley and cook over high heat for 2 min, stirring frequently. Add in the scallions and cook for 1 minute, stirring constantly. Add in the sun-dry tomatoes, salt and pepper.
- Stir in the boiling water and return to a boil. Reduce the heat to low, cover and cook, stirring occasionally, till the barley is chewy, 35 to 40 min.
- Serve with the roast veal and the sauteed broccoli rabe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 358g | |
| Recipe makes 4 servings | |
| Calories 342 | |
| Calories from Fat 83 | 24% |
| Total Fat 9.52g | 12% |
| Saturated Fat 5.66g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 891mg | 37% |
| Potassium 226mg | 6% |
| Total Carbs 58.73g | 16% |
| Dietary Fiber 11.9g | 40% |
| Sugars 0.69g | 0% |
| Protein 7.62g | 12% |
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