Ričet — Print Recipe — The Culinary Codex

A thick, nourishing barley and bean stew simmered with root vegetables and herbs until every grain is plump and the broth is creamy.

Ingredients

1 Drain soaked beans and barley. Place beans in a large pot, cover with fresh water, and boil until nearly tender, about 45 min.
2 Add barley to the pot with beans and enough broth to cover generously. Simmer together.
3 In a skillet, sauté onion, carrots, and celery in olive oil for 8 min. Add garlic and paprika, cook 1 min.
4 Add the sautéed vegetables, bay leaves, and thyme to the pot. Simmer 30-40 min until barley is plump and broth is thick.
5 Remove bay leaves, season with salt and pepper.
6 Serve in deep bowls drizzled with olive oil and garnished with fresh parsley.

Did You Know?

Ričet is so beloved in Slovenia that it is served at virtually every mountain hut (planinska koča) across the Julian Alps.