Ingredients:

3 tbl Unsalted butter 1 1/2 cup Barley 1 med Bunch scallions (white & Green portions), thin slice 10 x Oil-packed sun-dried tomato Halves, sliced 1/4" thick 1 1/2 tsp Salt 1/2 tsp Freshly ground pepper 4 1/2 cup Boiling water 

Preparation:

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

Notes: