Barley and Cremini Stew with Roasted Hungarian Wax Chilies
This rich, relatively mild stew is a great introduction for the chili-shy. To turn it into a moist, hearty pilaf, double the barley to 2 cups; when the mixture comes to a boil, cover and bake at 375 degrees for 20 minutes or until the liquid is absorbed, stirring once. Let stand for 10 minutes before serving.
7 ounces Hungarian wax chilies
2 tablespoons extra-virgin olive oil
8 ounces sliced cremini mushrooms
1 cup chopped celery
1 cup chopped carrots
1 cup chopped onion
1 tablespoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
1/4 teaspoon ground cinnamon
6 cups organic vegetable broth
1 cup uncooked pearled barley
lime wedges and chopped fresh cilantro (optional)
Nutrition FactsPer serving: 126 calories, 22% fat (3 g; <1 g saturated), 65% carbs (20 g), 13% protein (4 g), 4 g fiber, 41 mg calcium, 1 mg iron, 996 mg sodium.
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Directions1. Place chilies in an aluminum foil-lined baking pan. Broil on high for 3 minutes on each side or until browned and blistered on all sides. Remove pan from oven and allow chilies to cool slightly, then transfer to a zip-top plastic bag; seal and let stand for 10 minutes. Using plastic gloves, stem, peel, and seed the chilies, then chop and set aside.
2. Heat oil in a Dutch oven over medium-high heat. Add mushrooms, celery, carrots, and onion, and saute for 10 minutes. Stir in salt, pepper, cumin, thyme, and cinnamon; saute for 1 minute. Stir in chopped chilies, broth, and barley. Bring to a boil. Cover, reduce heat, and simmer for 12 minutes or until vegetables and barley are tender, stirring occasionally. Serve with lime wedges and sprinkling of cilantro, if desired.