Barley Saffron Stew
But there are times we need something new. A new flavour to spark our palates again. And this is just the dish to power you down a new path!
This recipe is a delicious vegan stew that lends both to the comforts of a slow-cooked dish, and the less visited corners of the world with spices such as smoked paprika and fragrant saffron. It was my first dish using saffron, which I admit I was afraid to purchase because it is the most expensive spice in the world. But do keep in mind it’s all relative: saffron costs about $3.00 for a two-pinch size quantity. Not wallet draining, to say the least.
So, cheers to new challenges! Let’s try something new 🙂
(Vegan) Barley Saffron Stew
- 1 medium yellow onion, chopped
- 1 yellow bell pepper, seeded and diced
- 1 garlic clove, diced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 pinch saffron
- 1 cup pearl barley
- 1 can of cannellini beans (you can also substitute chickpeas), drained and rinsed
- 5 cups vegetable broth (I used chicken broth because that was what I had on hand. This makes it non-vegan in case you were wondering…)
- 2 cups cherry tomatoes, halved
- 1 cup frozen green peas
- In a saucepan, soften the onion, bell pepper, and garlic in the oil with the paprika and saffron. Season with salt and pepper.
- Add the barley, chickpeas, and broth and bring to a boil. Cover and simmer gently, stirring frequently, for about 50 minutes or until the broth has been absorbed and the barley is tender.
- Add the tomatoes and peas. Turn off the heat and heat through the added vegetables by stirring for another two or three minutes. Adjust the seasoning if necessary.