SCOTCH BARLEY

Ingredients:

3 tablespoons unsalted butter

1/3 cup minced shallots

1 clove garlic, minced

2 tablespoon scotch

1 cup pearl barley

3 - 4" sprigs fresh tarragon, 1 whole, two sprigs, leaves minced

2 cups chicken broth or vegetable stock

coarse sea salt to taste

Directions:

Melt the butter in a heavy saucepan.  Saute the shallots for 1-2 minutes, until wilted.  Stir in the garlic for 30 seconds.  Deglaze the pan with scotch.

Pour in the broth and add 1 sprig tarragon.  Cover and cook until the liquid is absorbed and the barley is tender.  If using unsalted homemade stock, add 1 teaspoon salt with the broth.  Otherwise, season to taste at the end of the cooking process.  Fold in the minced tarragon and serve warm with the grilled rib roast.

Yield: 6-8 as a side dish