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Servings: 4 Prep time: 30minutes
Stovetop Mushroom-Barley Paella
Pearl barley is a great-tasting, low-gluten grain that too often gets overlooked. If you can find hulled barley, it is even more nutritious. If you don’t have barley on hand, substitute brown rice. If you finish cooking the veggies before the grain has finished cooking, add the rice and its liquid as directed in step 5, and add the missing time for the grain to the final cooking. This is also a great recipe to use up leftover brown Rice or other grain.
3. Heat the olive oil over medium-high heat in a wide, shallow stovetop-to-oven dish, with a lid. Add the thyme and garlic and cook until the garlic begins to take color. Add the shallots and peppers. Cook, stirring, until the peppers soften and the shallots start to caramelize.
4. Add the dried mushrooms and 2 tablespoons of the chopped parsley. Sauté for a few minutes. Add the cumin and paprika, cook for a minute, then add the diced portabellas, bay leaf and a pinch of salt. Mix well and sauté until the mushrooms wilt and darken, about 7 to 10 minutes. Add the white wine and cook until it has a syrupy consistency. Cover and turn the heat to low. Simmer for 10 minutes. By this time the grain should be ready.
5. Remove the parsley sprig and add the barley to the mushrooms, along with any cooking liquid left in the pot. Bring to a boil, then turn the heat down and, stirring occasionally, simmer for 10 to 15 minutes or until the grain is al dente. Stir in the cilantro and remaining parsley, heat through and serve.
Ann’s Tips and Tricks
Hulled barley, takes longer to cook, so up the initial cooking time in step 1 to 45 minutes and double the amount of stock used.