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Vegetable Barley Paella

DelectablePlanet's picture
Paella is delicious, festive, and with this recipe, a dish you can make at home. We're using barley for a high fiber, low glycemic twist on this Spanish favorite.
Ingredients
  Pearl barley 1 Cup (16 tbs), well rinsed
  Water 2 Cup (32 tbs)
  Chopped onion 1 Cup (16 tbs)
  Extra virgin olive oil 2 Tablespoon
  Peas 1 Cup (16 tbs) (fresh or frozen)
  Roasted red pepper 1⁄2 Cup (8 tbs), cut into 1/2-inch strips
  Artichoke hearts 1 Cup (16 tbs), quartered (canned or frozen)
  Capers 1 Tablespoon
  White wine 1 Cup (16 tbs)
  Smoked paprika 1 Teaspoon
  Turmeric 1⁄2 Teaspoon
  Black beans 1⁄2 Cup (8 tbs), cooked, rinsed (Optional)
  Fresh parsley 1⁄2 Cup (8 tbs), chopped finely
  Green pea 1 Cup (16 tbs)
Directions

GETTING READY
1. Preheat oven to 350 degree F.
2. Rinse barley until the water runs clear. Drain, and set aside.

MAKING
3. Place an oven safe pan on medium flame. Drop barley, and onion in it. Stir frequently, and toast barley for 5 minutes.
4. Add water, smoked paprika, and turmeric. Stir until the yellow color of spices is dispersed. Pour olive oil, reduce the flame, cover, and cook for 25 minutes.
5. Throw capers, artichokes, red pepper, and black beans into the pan.
6. Pour white wine, and give it a good stir. Cover with lid.
7. Pop the pan in oven, and bake for 15 minutes.
8. Remove the lid, stir in peas, and bake for additional 5 minutes.

SERVING
9. Garnish with fresh parsley, and serve paella hot.

TIPS
Stir barley frequently so that it does not burn or stick to the bottom of the pan.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Side Dish
Taste: 
Savory
Preparation Time: 
15 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes
Servings: 
4

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