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Smoky Barley Stew with Spring Vegetables

This recipe for barley stew with spring vegetables celebrates the season and is a nourishing, luscious way to enjoy Whole Grain Sampling Day.
Course Main Course

Ingredients
  

  • 1 ½ cups pearled barley
  • 1 onion sliced thin
  • 1 sweet red yellow or orange pepper sliced thin
  • 2 carrots chopped into batons
  • 2 tablespoons olive oil divided use
  • 6 garlic cloves chopped
  • ½ teaspoon coriander
  • 1 teaspoon caraway seeds
  • pinch red peper flakes
  • 2 tablespoons tomato paste
  • 2 teaspoons smoked paprika
  • 1 teaspoon liquid smoke
  • 1 cup chickpeas
  • sea salt and freshly ground pepper to taste
  • 3 cups fresh spring greens such as arugula, spinach, sorrel and/or mustard greens, coarsely chopped
  • juice of 1 lemon to finish

Instructions
 

  • Preheat oven to 400 degrees.
  • Pour barley into a bowl. Cover with cool water and set aside.
  • Line a rimmed baking sheet with parchment or a Silpat.
  • Spread onion, pepper, carrots on the baking sheet. Don’t crowd the vegetable. Drizzle with 1 tablespoon of the olive oil, scatter half the chopped garlic and sprinkle with sea salt.
  • Roast in the oven for 20 minutes, stirring halfway through, or until vegetables are softened and a little charred at the tips. Set aside.
  • In a large soup pot heat the remaining tablespoon of olive oil over medium-high heat. When it starts to shimmer, add the other half of the chopped garlic, the coriander, caraway seeds and pinch of red pepper flakes. Stir and cook for a few minutes, just until the garlic starts to turn golden and the spices release their fragrance.
  • Drain and rinse barley and stir into spices in the pot. Cook, stirring for a few minutes, so the barley grains are gilded with the spiced oil.
  • Add 3 cups of water. Stir and let mixture come to a boil. Reduce heat to medium.
  • Add tomato paste and smoked paprika and stir into the barley until combined.
  • Cover the pot, reduce heat to low, and let the barley cook for 30 minutes, soaking up the water and the spices.
  • After half an hour, check the pot. The thirsty barley grains should have swelled and absorbed all the liquid.
  • Add liquid smoke, chickpeas and roasted vegetables. Stir to combine, cover again and let flavors blend and all the ingredients heat through — about 10 minutes. Season generously with sea salt and freshly ground pepper.
  • Just before serving, add the fresh chopped greens by the handful. Stir. They will wilt effortlessly into the barley.
  • Add a squeeze of fresh lemon and serve.
Keyword barley stew