Carrot-Mushroom-Barley Stew
- Level: Easy
- Total: 40 min
- Prep: 29 min
- Cook: 11 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 333
- Total Fat
- 14 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 15 milligrams
- Sodium
- 375 milligrams
- Carbohydrates
- 50 grams
- Dietary 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
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.
