Vegetable Paella with Golden Barley

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!