Rehfwitz Recipes

· ½ cup pearl barley

· 2 cups beef broth

· 1 pint grape tomatoes

· 4 scallions

· ½ lb. sliced roast beef

· ½ cup raisins

· 3 Tablespoon fresh lemon juice

· 2 Tablespoon cider vinegar

· 2 Tablespoon olive oil

· 2 Tablespoon Dijon mustard

· ½ teaspoon brown sugar

· ½ teaspoon white pepper

In a medium saucepan, combine the barley and beef broth. Bring to a boil over high heat. Reduce heat to low, cover and simmer until the barley is just tender, 50-60 minutes. (Reduce time for quick-cooking barley.)

Meanwhile, cut tomatoes in half, coarsely chop the scallions and cut the beef into strips.

In a serving bowl, combine the lemon juice, vinegar, oil, mustard, sugar, and pepper. Cook over medium heat until just heated through, 3 to 4 minutes.

Pour the dressing over the vegetables and roast beef and toss to combine. Set aside until barley is cooked.

Remove barley from the saucepan, using a slotted spoon if there is excess broth in the pan. Add hot barley to serving bowl and stir to combine.

Serve hot, cold, or at room temperature.