Mediterranean Barley Paella

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Mediterranean Barley Paella

Mediterranean Barley Paella
2 tbsp. extra virgin olive oil
1 large onion, chopped
1 cup pearled barley
4 cloves garlic, minced
3 cups vegetable broth
1/2 cups white wine
2 tsp. smoked paprika
1 large pinch saffron*
1 cup 1/2-inch pieces asparagus
1/2 cup chopped roasted bell peppers
1/2 cup sliced pimento-stuffed olives
18 large peeled and deveined shrimp, tail on
12 clams
12 mussels
Chopped fresh parsley

Using barley in place of rice adds a nice, chewy texture to this dish. Although seafood is traditional, it’s optional for those looking for a vegetarian option.

Prep: 20 minutes Cook: about 1 hour, 10 minutes Serves: 6

1. Heat oil in a very large skillet over medium heat. Add onion and cook for 5 minutes to soften. Stir in barley and garlic and cook until barley is lightly toasted.
2. Add broth, wine, smoked paprika and saffron and bring to a boil. Reduce heat and simmer, covered, for 45 minutes.
3. Nestle asparagus, roasted peppers, olives and seafood into the rice; cover loosely and cook over low heat for 10 minutes more or until shrimp is pink, clams and mussels have opened and barley has absorbed liquid. Sprinkle with parsley.

*May substitute 1/4 teaspoon ground tumeric and 1/8 teaspoon paprika for the saffron.

Nutritional Information:
Nutrition per serving: 300 calories, 16 g protein, 7 g total fat (1 g sat., 0 g trans),
36 g carbohydrate, 6 g fiber, 3 g sugar, 48 mg cholesterol, 942 mg sodium, 8 points


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