Photo: Carrot-Mushroom-Barley Stew Recipe
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
Directions
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.
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.
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.
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.
Per serving: Calories 333; Fat 14 g (Saturated 5 g); Cholesterol 15 mg; Sodium 375 mg; Carbohydrate 50 g; Fiber 8 g; Protein 8 g
Photograph by Antonis Achilleos
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 8 reviews
By Amanda_Jean
Iowa City, IA
on October 22, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is very healthy, and it was interesting to try. After tasting the carrot juice, I thought the stew would end up tasting very strongly of carrot. But both my husband and I thought the carrot flavor had cooked out and was not overwhelming. I maybe would have preferred a strong carrot flavor -- it sort of lost any distinct flavors, especially after a couple days. I am not experienced in cooking with barley, and I didn't find instant barley, so perhaps that is the reason I had to nearly double the liquids. Even after doubling, there was no broth to speak after the stew was finished. This is more than four servings -- more like six or seven. I'm not sorry I tried it, and we thought it was good. But I don't know if I'll be making it again. It doesn't have the kind of tastes that I would remember and crave again, I think. Too many really delicious and healthy recipes out there. It was, however, a nice, warm, hearty, and vegan -- if you skip the butter -- lunch for this week.
By hhealy
on April 05, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is a wonderfully healthy recipe and very hearty; however, I don't like cooked carrots and cooking the barley in carrot juice left a cooked carrot flavor throughout the whole soup.
By tomato&basil
Sierra Foothill...
on February 12, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is an outstanding soup! Great use of kale. I did not believe that it would cook in 11 minutes, but it does. Very hardy and well spiced.
Read all 8 reviews