Italian Pearl Barley Salad with Braised Savoy Cabbage & Walnuts | Insalata d'Orzo perlato

Rinse the pearl barley briefly under cold water in a fine sieve. Bring to a boil in a pot with plenty of salted water and cook over medium heat for about 25 to 30 minutes until al dente. Drain through a sieve, let drain briefly, and transfer to a large bowl while still warm.

While the barley is cooking, thoroughly wash the savoy cabbage, cut out the hard core in a wedge shape, and cut the leaves into thin, bite-sized strips. Peel the garlic cloves and cut into thin slices.

Toast the walnut kernels in a wide pan without fat over medium heat for about 3 minutes until fragrant and lightly browned. Set aside on a small plate and roughly chop.