Beet Barley with Mushroom Cannellini Bean Paprikas

Time to start posting some of the fabulous things I’ve tried/made lately!

This is one of my absolute favorite dishes now.  I wasn’t so sure, even as I was cooking it, but it turned out great.  I’ve made it again recently, this time using red beets (since the true recipe is supposed to be Scarlet Barley).  Turned out just as good!

From “Appetite for Reduction”:

Beet Barley:
2 cloves garlic
Black Pepper
1 Bay Leaf
1 cup pearl barley, rinsed
2 1/2 cups chicken or vegetable broth
1/4 tsp salt
1 beet (.75 pound), grated
Juice of 1/2 lemon

Heat 2 cloves garlic in water with a couple pinches of pepper and bay leaf.  Add the barley, broth and salt, cover and bring to a boil.  Once boiling, stir and lower the heat to low.  Cover and cook for about 20 minutes, stirring occasionally.

I’ve never cooked with barley before!

When most of the water has absorbed, mix in grated beet (here I was very scared – I told Nate the beet still smelled like “dirt”…).

Cook for about 20 more minutes, stirring occassionally.  Turn off the heat and mix in lemon juice (I used a concentrate).  Cover and let sit for 10 minutes (not sure why?) and remove the bay leaf.

Yes, Mom and Dad, it’s me – cooking!  And there isn’t too much smoke it the house!


Mushroom Cannellini Bean Paprika:
1 cup small onion, sliced thin (recipe officially calls for a “red” onion)
4 cloves garlic, minced
1 pound mushrooms, sliced
Black Pepper
1/4 tsp salt
1/2 cup dry red cooking wine
1/4 cup vegetable or chicken broth
2 tsp smoked paprika
2 Tbsp fresh thyme (I used a dried spice, just converted)
16 ounce can on cannellini beans, drained/rinsed

Cook onions in a little water (or olive oil if you prefer – I’ve been following advice in another Vegan cookbook that doesn’t add olive oil into recipe.  I don’t miss it, so why add it back?) until soft.  Add garlic and heat for about 30 seconds.  Add mushrooms, peper and salt, cook until lots of moisture has been released, stirring occasionally, for about 5 minutes.
Add the wine, broth, smoked paprika, and thyme.  Turn up the heat and bring the mixture to a low boil (3 mins).  Lower the heat and add the beans.  Cook to heat them through (5 mins).

SOOO good!

Serve alongside the barley – YUM!

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