Carrot, Mushroom & Barley Stew
Submitted by happyzhangbo
A hearty vegetarian barley stew simmered in sweet carrot juice with shiitake mushrooms, kale, and a hit of ginger. Toasted barley cooks risotto-style into a cozy, warming, fiber-rich bowl.
YIELD
4 servingsPREP
30 minCOOK
10 minREADY
45 minThis cozy barley stew has a clever trick up its sleeve: it cooks in carrot juice instead of plain water or stock. That gives the whole pot a naturally sweet, earthy depth and a gorgeous golden-orange color.
The shiitake stems, usually tossed out, get simmered into the carrot juice to make a quick mushroom broth, so nothing’s wasted and the base tastes richer.
Toasting the barley in butter and oil before adding liquid is the move that gives it a nutty flavor and keeps the grains distinct. From there it’s cooked risotto-style: liquid added in stages, stirred as the barley drinks it up and turns plump and tender.
Kale and a tablespoon of fresh ginger go in near the end, the ginger adding a warm, gentle heat that brightens the sweet carrot and earthy mushrooms. A final knob of butter makes it glossy and rich. It’s hearty, high in fiber, and deeply warming.
Chef Tips
- Simmer the shiitake stems in the carrot juice for a quick, free mushroom broth, then leave them behind when you ladle in the liquid.
- Toast the barley before adding liquid for a nuttier flavor and firmer grains.
- Add the carrot-juice broth in stages, risotto-style, stirring so the barley cooks evenly.
- Stir in the ginger near the end so its bright, warming flavor stays fresh.
Variations
- Use mustard greens or spinach in place of the kale.
- Swap the shiitakes for cremini or a mushroom mix.
- Add white beans or top with a poached egg to make it a fuller meal.
Ingredients
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.
Stir in 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.
Stir in 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.
Add the remaining 2 tablespoons butter, then ladle the stew into bowls.
Serve warm and enjoy.
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