Spicy Grain Soup

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1/2 cup pearl barley


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

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