Carrot, Mushroom & Barley Stew
Delicious and healthy stew.
Yield
4 servingsPrep
30 minCook
10 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
carrot juice
|
* |
| 10 | ounces |
mushrooms, shiitake
stems removed and reserved, caps sliced |
|
| 2 | tablespoons |
olive oil
|
|
| 4 | tablespoons |
butter, unsalted
|
|
| 1 | cup |
pearl barley
instant |
|
| 1 | medium |
onions
chopped |
|
| 1 | stalk |
celery
with leaves, finely diced |
*
|
| ¼ | teaspoon |
rosemary leaves
dried and crumbled |
|
| 1 | x |
salt and black pepper
|
*
|
| 4 | medium |
carrots
cut into 1/2-inch pieces |
|
| 4 | cups |
kale
or mustard greens, stems removed and leaves torn |
|
| 1 | tablespoon |
ginger
peeled and grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
carrot juice
|
* |
| 289 | ml/g |
mushrooms, shiitake
stems removed and reserved, caps sliced |
|
| 3E+1 | ml |
olive oil
|
|
| 6E+1 | ml |
butter, unsalted
|
|
| 237 | ml |
pearl barley
instant |
|
| 1 | medium |
onions
chopped |
|
| 1 | stalk |
celery
with leaves, finely diced |
*
|
| 1.3 | ml |
rosemary leaves
dried and crumbled |
|
| 1 | x |
salt and black pepper
|
*
|
| 4 | medium |
carrots
cut into 1/2-inch pieces |
|
| 946 | ml |
kale
or mustard greens, stems removed and leaves torn |
|
| 15 | ml |
ginger
peeled and grated |
|
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.
