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Ingredients
Canned & Dry Goods
- Whole-grain (“hulled”) barley (about 10 ounces for 1 ½ cups)
- Chopped walnuts (about 3 ounces for ½ cup)
- Bucatini or other long pasta (1 lb)
- Canned chickpeas (One 15-ounce can)
- Spanish or other short-grain white rice (about 14 ounces for 2 cups)
- Tomato paste (1 tube or small jar or can for 1 tablespoon)
Oils & Spices
- Olive oil
- Salt
- Pepper
- Paprika (3 teaspoons)
- Nutritional yeast (1 tablespoon)
- Saffron threads (optional)
Produce
- Garlic (1 large head)
- Onion (2)
- Red onion (1 large)
- Fresh parsley (a small bunch for garnishing)
- Ripe tomatoes (1 ½ pounds)
- Raw beets (12 ounces)
- Arugula, or trimmed, chopped beet greens if they came with the beets (about 3 ounces for 2 cups)
Liquids
- Vegetable stock (about 2 quarts total)
- Dry white wine (½ cup)
Note: You can substitute stock or wine with water
Equipment
- Large pot
- Large (12-inch) ovenproof skillet
- Large saucepan
- Rimmed baking sheet
- Large bowl
- Medium bowl
- Measuring spoons
- Liquid and dry measuring cups
- Colander
- Ladle
- Spatula
- Potato masher (or fork)
- Whisk or stick blender
- Stirring utensil
- Large pot
- Large (12-inch) ovenproof skillet
- Large saucepan
- Rimmed baking sheet
- Large bowl
- Medium bowl
- Measuring spoons
- Liquid and dry measuring cups
- Colander
- Ladle
- Spatula
- Potato masher (or fork)
- Whisk or stick blender
- Stirring utensil
