This method for Sun-Dried Tomato Barley treats barley like rice pilaf. First the barley is toasted 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.
Barley is an old-fashioned grain that is being rediscovered by chefs and home cooks. It has a wonderful nutty flavor and chewy texture that I used to love in vegetable soup. Excellent source of fiber and fills the tummy.
Sun-Dried Tomato Barley Recipe
3 Tablespoons butter
1 cup quick-cooking barley
2 large cloves garlic, pressed
2 cups strong chicken broth or vegetable broth
10 oil-packed sun-dried tomato halves, drained, patted dry, and chopped into large chunks (see Notes)
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
5 scallions (including both white and green parts), sliced thin (about 1/3 cup)
Melt butter in a non-stick saucepan. Add the barley and saute, stirring often, until the barley whitens and just begins to show a little golden color. Add the 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.
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Stir in the 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
Sun-Dried Tomato Barley Recipe Photo ©2018 Peggy Filippone
Notes:
• Sun-dried tomatoes are readily available in most grocery stores these days. I’ve been using the ones from the produce department in cellophane packs over the oil-packed. They are pliable with a rich tomato flavor and need no soaking. In fact, I eat them as a snack. Feel free to substitute these for oil-packed.
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