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. Source: Food
and Wine Magazine April 1994
