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

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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