Carrot-Mushroom Barley Stew

PUBLISHED ON: 12.11.2009

 I am taking my cue from George at A Nod Is As A Good As A Wink To A Blind Horse….. . He reminded us that the holiday season is upon us, it’s time we start making a few meals that are healthy. Here is my contribution to eating healthy this holiday season.
This Carrot Mushroom Barley Stew is an easy one dish meal that is light and very satisfying. During the holidays, this stew is a perfect for a weeknight meal or lunch.

Carrot Mushroom-Barley Stew
Serves 6
Recipe from Food Network

2 cups carrot juice
10 ounces shitake 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 ginger peel
1. 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 barely toasted, about 5 minutes.
2. 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.
3. Increase the heat to high and add half of the carrot juice mixture, leaving the mushroom steams in the pan. Bring to a boil and cook, stirring occasionally, until the liquid is almost absorbed, about 6 minutes.
4. 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 stew into bowls.

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