Mediterranean Lentil and Barley Risotto
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 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.