Paella is traditionally made with Spanish Valencia rice, but this version uses hulled barley, which adds a chewy, nutty component to this flavorful dish!
Makes 4 to 6 servings - Prep time: 10 minutes - Cook time: 1 hour
3¼ cups vegetable broth
1 yellow onion, chopped
4 cloves of garlic, finely chopped
1 red bell pepper, seeded and diced
1 yellow or green bell pepper, seeded and diced
1 (28oz) can of salt-free diced tomatoes, undrained
1 cup uncooked hulled barley, soaked overnight in water and then drain
1 teaspoon smoked paprika
1 teaspoon ground fennel
1 (1/2 inch) piece fresh turmeric, grated, or 1/2 teaspoon ground
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes, or to taste
1½ cups cooked salt-free canned cannellini beans, drained and rinsed
1 (14oz) can artichoke hearts, drained and quartered
1 cup green peas
3 tablespoons fresh flat-lead parsley
1 lemon, cut into wedges
- Heat 1/4 cup of the vegetable broth in a large saucepan or paella pan over medium heat. Add the onion and garlic and cook until just softened, about 4 minutes.
- Stir in the red and yellow or green bell peppers, tomatoes with their juices, barley, paprika, fennel, turmeric, oregano, and red pepper flakes.
- Stir in the remaining 3 cups of vegetable broth and bring to a boil. Lower the heat to a low simmer, cover, and cook until the barley is tender, 45 to 50 minutes.
- Once the barley is tender, uncover, stir in the cannellini beans, artichoke hearts, and peas, and then cover and set aside for 10 minutes before serving.
- Taste and adjust the seasonings, if needed. Sprinkle with the parsley, garnish with lemon wedges, serve hot and enjoy!