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Creamy Barley With Tomatoes and Greens
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cups kosher salt and black pepper
- 1 quick-cooking barley
- 1 cup 28-ounce can diced tomatoes, drained
- 8 cups dry white wine
- 2 ounces torn mustard green leaves (from 1 small bunch) or spinach
- 1/2 cup Taleggio or Brie (rind removed), cut into small pieces
Directions:View on Real Simple
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