Warm Pearled Barley with Red Cabbage and Ricotta Salata Recipe

Name: Warm Pearled Barley with Red Cabbage and Ricotta Salata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup walnuts (4 ounces); 2 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil; 1 medium red onion, finely diced; 1 pound red cabbage, cut into 1-inch pieces (4 cups); 2 tablespoons red wine vinegar; Salt and freshly ground pepper; 1 1/2 teaspoons chopped thyme; 1/2 cup water; 2 cups Thyme-Scented Pearled Barley; 4 ounces ricotta salata cheese, crumbled (1 cup)

Servings: persons

1 cup walnuts (4 ounces)
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 medium red onion, finely diced
1 pound red cabbage, cut into 1-inch pieces (4 cups)
2 tablespoons red wine vinegar
Salt and freshly ground pepper
1 1/2 teaspoons chopped thyme
1/2 cup water
2 cups Thyme-Scented Pearled Barley
4 ounces ricotta salata cheese, crumbled (1 cup)

1
Preheat the oven to 350.
2
Spread the walnuts in a pie plate and toast for 12 minutes, until golden.
3
Let cool, then coarsely chop.
4
In a large skillet, melt the butter in the oil.
5
Add the onion and cook over high heat, stirring, until softened, 4 minutes.
6
Add the cabbage and vinegar, season with salt and pepper and cook, stirring occasionally, until the cabbage is barely wilted, 6 minutes.
7
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.
8
Stir in the Thyme-Scented Pearled Barley, ricotta salata and toasted walnuts.
9
Transfer to a bowl and serve.

490

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup walnuts (4 ounces), 2 tablespoons unsalted butter, 2 tablespoons extra-virgin olive oil, 1 medium red onion, finely diced, and more.

Yes, Warm Pearled Barley with Red Cabbage and Ricotta Salata falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Warm Pearled Barley with Red Cabbage and Ricotta Salata

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