Barley with Red Cabbage and Feta

While Abigail was visiting her grandparents Mike and I played and I didn't cook. Abigail is back so I'm making another dish she likes.

I got this recipe from the March issue of Food & Wine. Here's the link: http://www.foodandwine.com/recipes/warm-short-grain-brown-rice-with-red-cabbage-and-ricotta-salata.

Here it is my way.

Thyme Scented Barley:
2 tablespoons olive oil
1 1/2 cups pearled barley (farro, brown rice, spelt, wheat berries)
1 small red onion, diced
1 teaspoon dried thyme
3 cups chicken or vegetable stock
kosher salt

In a large pot, heat the olive oil. Add the barley and cook over moderate heat, stirring, until lightly toasted; the grains will turn slightly opaque just before browning. Add the onion and thyme and cook over low heat, stirring, until the onion is softened, about 5 minutes. Add the stock and 1 teaspoon of kosher salt and bring to a boil. Cover and cook over very low heat until the water is absorbed about 30 minutes and the grains are tender. See link for cooking times and liquid requirements for different grains.

1 cup walnuts, toasted
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 teaspoons dried thyme
1/2 cup water
2 cups Thyme-Scented Short-Grain barley
1 cup feta or goat cheese, crumbled

1.Preheat the oven to 350°. Toast the walnuts for 12 minutes, 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, about 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 barley, cheese and toasted walnuts. Transfer to a bowl and serve.

This is a good side dish for grilled sausages, roasted chicken or tossed with firm tofu. You can microwave leftovers for lunch. Enjoy!