Dinner Tonight: Barley Risotto With Cauliflower And Red Wine

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7 to 8 cups vegetable or chicken stock

Salt and black pepper

2 tablespoons extra-virgin olive oil

1/2 medium onion, minced

2 garlic cloves, minced

1 1/2 cups barley

1 cauliflower, stems removed and the florets broken up into small pieces

1 cup red wine

3 tablespoons fresh parsley, chopped

2 ounce Parmesan cheese, grated (about 1/2 cup)

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