Spring Veggie Paella
This spring veggie paella uses barley instead of traditional Bomba rice along with pimientos, asparagus, peas, artichokes and cannellini beans.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Main Dishes
Cuisine: Spanish
Servings: 6
- 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
- 1-1/4 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
- 1-15 ounce can cannellini beans drained and rinsed
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.
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.
Add the asparagus, peas, artichokes and beans and continue cooking until the barley is tender, stirring frequently, about 10-12 minutes.
Remove from the heat and let stand for 10 minutes. Sprinkle with parsley before serving.
Calories: 332kcal | Carbohydrates: 57g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1054mg | Potassium: 535mg | Fiber: 14g | Sugar: 5g | Vitamin A: 1728IU | Vitamin C: 35mg | Calcium: 58mg | Iron: 4mg