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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


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


  • 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


  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.


Adapted from Food & Wine May 2014