Warm Pearled Barley with Red Cabbage and Ricotta Salata

• 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.

walnuts, unsalted butter, extravirgin olive oil, red onion, red cabbage, red wine vinegar, salt, thyme, water, thyme, ricotta salata cheese

Taken from www.foodandwine.com/recipes/warm-pearled-barley-with-red-cabbage-and-ricotta-salata (may not work)