Tuesday, January 15, 2013

Pearl Barley with Rosemary and Radicchio

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
((Printable Recipe))

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 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 Radicchio
Grilled Salad Pizza

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