Barley with Savoy Cabbage

Total time: 30 minutes
   Barley is a hearty, nutritious grain; easy to cook and flavorful.   Here it's cooked in the same skillet with the cabbage and onion for a 'one-dish side dish'.

 Ingredients:

• 1/2 cup (2.8oz, 80gr) quick-cooking barley
• 1 shallot
• 2 cups Savoy cabbage   about 1/3 head
• 1 cup (8oz, 240ml) chicken stock
• 1/4 cup (2oz, 60ml) white wine
• 1 tsp thyme
• 2 tsp olive oil

 Instructions:

• Remove dark green outer leaves from cabbage. Cut off a thick slice, avoiding the core. Lay flat, cut into 3 or 4 wedges, then thinly slice the wedges. 
• Roughly chop shallot.
• Heat oil in a large nonstick skillet.  Add shallot and sauté until tender.
• Add cabbage and sauté a few minutes until it starts to wilt. 
• Add barley, stock, wine, thyme, stir well and cover. 
• Simmer 20 minutes, (or whatever your barley calls for) stirring occasionally.