Categories: side dish, vegetarian, want to try

Ingredients

• 3/4 cup dry medium (not quick-cooking)barley
• Salt
• 5 1/2 tablespoons butter
• 3/4 cup plus 2 tablespoons diced onion
• 2 1/2 tablespoons finely chopped garlic
• 1/2 cup julienned sun-dried tomatoes
• 2/3 cup white wine
• 1 1/3 cups (40 percent "gourmet") whipping cream
• 2/3 cup grated Parmesan or Reggianito cheese (see note)

Directions

1. Cook barley in salted water according to package directions until tender; drain and set aside.

2. In a large saucepan, melt butter; add onion, garlic and sun-dried tomatoes.

3. Cook over medium heat until onion is translucent, about 8 minutes.

4. Add wine; bring to a full rolling boil.

5. Add cream; return to a boil.

6. Stir in cooked barley; continue to cook and stir until mixture returns to a boil.

7. Cook 2 minutes more; add cheese and stir to mix well.

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