Next to arugula, the bitter and flavorful radicchio lettuce is one of my favorites. When tossed together with red onions, white beans, rosemary, and a hearty pearl barley- this dinner bowl is satisfying and delicious!
Pearl Barley with Rosemary and Radicchio
1 cup dried beans, soaked and cooked according to package directions (or you can used canned)
2 tablespoons extra virgin olive oil (plus more for drizzling)
1 red onion, diced
3 cloves garlic, minced
2 tablespoons chopped fresh rosemary
1 head radicchio, sliced into ribbons
1/2 cup cup chopped flat leaf parsley
1 1/2 cups pearl barley (I recommend Bob's Red Mill) cooked according to package directions
Pink sea salt and freshly ground pepper, to taste
1. In a skillet, warm 2 tablespoons of olive oil. Add the red onion and a pinch of salt and sauté over medium high heat for about 5 minutes. Add the garlic, rosemary, and radicchio, along with another pinch of salt, and sauté for about 1 minute.
2. Add the beans along with about 1 cup of their cooking water. (Or you can use water or vegetable broth.) Bring this to a simmer.
3. Drain off any extra water from the pearl barley and toss the barley together with the radicchio/bean mixture and the flat leaf parsley.
Optional: Serve with a sprinkle of extra rosemary, a drizzle of olive oil, and a sprinkle of parmesan cheese.
Other radicchio dishes you may enjoy:
Grilled Salad Pizza