1/2 cup pearl barley
Water
1/2 cup short-grain brown rice
1/2 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 1/2 cups canned diced tomatoes
6 cilantro sprigs, plus 1/4 cup chopped cilantro
1 teaspoon ground allspice
Kosher salt and freshly ground pepper
1/2 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
1/2 cup salted roasted pumpkin seeds