Carrot-Mushroom-Barley Stew

2013-09-17
  • Yield : 4 servings
  • Prep Time : 29m
  • Cook Time : 11m
  • Ready In : 40m
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Nutritional Info

This information is per serving.

  • Calories

    333
  • Fat

    14 grams
  • Saturated Fat

    5 grams
  • Cholesterol

    15 milligrams
  • Sodium

    375 milligrams
  • Carbohydrate

    50 grams
  • Fiber

    8 grams
  • Protein

    8 grams

Ingredients

  • 2 cups carrot juice
  • 10 ounces shiitake mushrooms, stems removed and reserved, caps sliced
  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoons unsalted butter
  • 1 cup instant barley
  • 1 medium onion, chopped
  • 1 stalk celery with leaves, finely diced
  • 1/4 teaspoon dried rosemary, crumbled
  • Kosher salt and freshly ground pepper
  • 4 medium carrots, cut into 1/2-inch pieces
  • 4 cups kale or mustard greens, stems removed and leaves torn
  • 1 tablespoon grated peeled ginger

Method

Step 1

Bring the carrot juice, 3 cups water and the mushroom stems to a boil in a saucepan over medium heat. Meanwhile, heat the olive oil and 2 tablespoons butter in a pot over medium-high heat. Add the mushroom caps and barley and cook until the barley is toasted, about 5 minutes.

Step 2

Add the onion, celery and rosemary to the pot and season with salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 2 minutes. Add the carrots and cook 2 more minutes.

Step 3

Increase the heat to high and add half of the carrot juice mixture, leaving the mushroom stems in the pan. Bring to a boil and cook, stirring occasionally, until the liquid is almost absorbed, about 6 minutes.

Step 4

Add the remaining carrot juice mixture, the kale and ginger and cook, stirring, until the barley and vegetables are tender, about 5 minutes. Stir in the remaining 2 tablespoons butter, then ladle the stew into bowls.

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