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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 40 min
Prep:: 29 min
Cook:: 11 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

Healthy

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.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

My Private Notes

Name: Carrot-Mushroom-Barley Stew
Prep time: P0Y0M0DT0H29M0.000S
Cook time: P0Y0M0DT0H11M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
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