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  • January 06, 2021 2 min read

    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



    1. - 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.
    2. - Stir in the red and yellow or green bell peppers, tomatoes with their juices, barley, paprika, fennel, turmeric, oregano, and red pepper flakes.
    3. - 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.
    4. - 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.
    5. - Taste and adjust the seasonings, if needed. Sprinkle with the parsley, garnish with lemon wedges, serve hot and enjoy!

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