Mediterranean Lentil and Barley Risotto

1/2 a medium red onion, diced
6 ounces chopped white mushrooms
2 poblano peppers, chopped
1 cup sweet baby bell peppers, sliced into rings
2 jalapenos, minced
1/4 cup diced celery
3 cloves garlic, sliced thinly
2 pinches minced habernero

1 tbl olive oil
1/2 cup red wine
3-5 cups water
1/2up pearl barley
1/2 cup dry lentils

2 tsps paprika
3 tsps thyme
1 tsp rosemary
1/2 tsp ground garlic
1/2 tsp cayenne
2 tsps salt
1 tsp black pepper

In an oversized, non-stick, skillet heat the oil. When oil is hot add onion, mushrooms, poblanos, jalapenos, celery, salt and pepper. Cook over medium high heat, stirring often. Cook until veg is slightlyy tender and very aromatic.

Add garlic, habernero. Keep cooking and stirring for another minute or two until garlic is fragrant and darkened slightly.

Add wine. Bring to a simmer and keep at a simmer for 5 minutes.

Add barley and lentils. Toast the barley and lentils for 2-3 minutes. Add 2 cups water and remaining spices. Stir. Cover. Let simmer til most of the water is absorbed and the lentils and barley begin to stick to the bottom of the pan and turn lightly brown.

Add 2 more cups water and scrape the pan to release all the browned bits. Continue simmering covered until lentils and barley are tender. There should still be a fair amount of saucy liquid in the pan.

Taste. Add a little more spices if desired. Stir, replace cover, turn off heat and let sit 5 more minutes.

Mixture should still be a little loose, with a nice amount of sauce in it.

If not, add 1/2 cup more water. Stir, replace cover, and let sit 5 more minutes.