Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Spring Veggie Paella

Spring Veggie Paella

  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: Serves 4-6 1x

Description

This spring veggie paella uses barley instead of traditional Bomba rice along with pimientos, asparagus, peas, artichokes and cannellini beans.


Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 small white onion, roughly chopped
  • 1/4 cup chopped pimientos (one 4-ounce jar, drained)
  • 1 tomato, peeled and roughly chopped
  • 1 garlic clove, minced
  • 11/4 teaspoons kosher salt
  • 1/4 teaspoon turmeric
  • 2 cups barley
  • 3 cups vegetable stock
  • 1 cup water
  • 1/2 cup chopped flat leaf parsley plus more for serving
  • 1/2 pound asparagus, trimmed and cut into 2-inch pieces
  • 1 cup frozen peas
  • 1 6-1/2 ounce jar marinated artichoke hearts, drained and sliced
  • 115 ounce can cannellini beans, drained and rinsed

Instructions

  1. In a large saucepan, heat the olive oil over medium heat. Sauté the onions until they are soft and translucent, about 5 minutes. Add the pimientos, tomatoes and garlic and cook until fragrant, about 2 minutes.
  2. Add the salt, turmeric, barley, stock, water and parsley and bring to a boil. Reduce the heat and simmer, stirring frequently, until half the liquid is absorbed, about 7 minutes.
  3. Add the asparagus, peas, artichokes and beans and continue cooking until the barley is tender, stirring frequently, about 10-12 minutes.
  4. Remove from the heat and let stand for 10 minutes. Sprinkle with parsley before serving.

Notes

Adapted from Food & Wine May 2014