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Ingredients
  • ½ cup pearl barley
  • Water
  • ½ cup short-grain brown rice
  • ½ cup bulgur
  • 1 tablespoon light olive oil
  • 3 ancho or dried mulato chiles-stemmed, seeded and broken into 2-inch pieces
  • 1 large onion, thinly sliced
  • 2 garlic cloves, halved
  • 2 quarts vegetable broth
  • 1 ½ cups canned diced tomatoes
  • 6 cilantro sprigs, plus ¼ cup chopped cilantro
  • 1 teaspoon ground allspice
  • Kosher salt and freshly ground pepper
  • ½ pound shiitake mushrooms, stems discarded, caps thinly sliced
  • One 15-ounce can black beans, drained and rinsed
  • 1 medium carrot, finely diced
  • 1 medium zucchini, finely diced
  • 1 medium parsnip, finely diced
  • ½ cup salted roasted pumpkin seeds
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