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Warm Pearled Barley with Red Cabbage and Ricotta Salata

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Source: foodandwine.com


Warm Pearled Barley with Red Cabbage and Ricotta Salata

A delicious salad to warm up your tummy.

Original recipe here.


Ingredients


- 1 Cup walnuts


- 2 Tbsps unsalted butter


- 2 Tbsp extra-virgin olive oil


- 1 Medium red onion, finely diced


- 1 Red cabbage, cut into 1-inch pieces. (4Cups)


- 2 Tbps red wine vinegar


- Salt and freshly ground pepper


- 1 1/2 Tsps chopped thyme


- 1/2 Cup water


- 2 Cups thyme-scented pearled barley


- 450 g Ricotta salata cheese, crumbed


Directions


1. Preheat the oven to 350 degrees. Spread the walnuts in a pie plate and toast for 12 min, until golden.  Let cool, then coarsely chop.


2. In a large skillet, melt the butter in the oil.  Add the onion and cook over high heat, stirring, until softened, 4 minutes.  Add the cabbage and vinegar, season with salt and pepper and cook, stirring occasionally, until the cabbage is barely wilted, 6 minutes.  Add the thyme and the water, cover and cook over low heat, stirring occasionally, until the cabbage is tender and the water has evaporated, 20 minutes.  Stir in the thyme-scented pearled barely, ricotta salata and toasted walnuts. 


3. Transfer to a bowl and serve.


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