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
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By cookw/wine22
Frenso, Ca
on January 03, 2013
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I've been using these recipes for several years, but this is the first time I had to leave a review.
This stew is a great base for something really special. I added Chicken broth in replace of water as another member suggested. I also added 3 cloves of garlic, sweet Italian sausage and garlic pepper. I couldn't find instant barley so I cooked pearl barley almost completely before straining and adding it to the pot. This stew is sooo flavorful and hearty. Even my husband loved it and went back for seconds, he's normally not a fan of barley or kale, but this took the prize! Thank you Food Network!! XXOO
By nita225
Prescottq, AZ
on December 30, 2012
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Was a really yummy recipe but we would have liked it a bit more spice. It seemed a bit bland but good. I had no problem with the liquid but I couldn't find instant barley so used regular and it was not quite done. It's a good hardy meal and was made all the more so as we watched the snow come down outside! Will definitely make again.
By renee.engelmeye...
Rochester, MN
on December 29, 2012
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This stew was very tasty. The prep time was a little longer than stated but worth the time. I used chicken stock instead of water. I will certainly make this again. Now to find other recipes for the kale that is left over. I am making lasagna for a new year's eve gathering. What are people's thoghts about incorporating kale in the sauce?
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