Barley Stew with Leeks, Mushrooms, and Greens |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Rustic and delicious, this healthy meatless stew is a hearty main course. Ingredients:
1 tablespoon olive oil, divided |
1 1/2 cups chopped leeks (about 2 small stalks; white and pale green parts only) |
1 8-ounce container sliced crimini (baby bella) mushrooms |
2 garlic cloves, pressed |
2 1/4 teaspoons minced fresh rosemary |
1 14.5-ounce can diced tomatoes in juice |
1 cup pearl barley |
4 cups (or more) vegetable broth |
1 bunch kale (about 8 ounces), trimmed, center stalks removed, leaves coarsely chopped (about 8 cups packed) |
Directions:
1. Heat oil in heavy large pot over medium heat. Add leeks; sprinkle with salt and pepper and sauté until leeks begin to soften, stirring often, about 5 minutes. Add mushrooms, garlic, and rosemary; increase heat to medium-high and sauté until mushrooms soften and begin to brown, stirring often, about 7 minutes. Add tomatoes with juice; stir 1 minute. Add barley and 4 cups broth; bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender, about 20 minutes. Add kale; stir until wilted, about 1 minute. Cover and simmer until kale and barley are tender, adding more broth by 1/4 cupfuls as needed for desired stew consistency, about 10 minutes.
2. Per serving: 230.0 kcal calories, 13.6 % calories from fat, 3.5 g fat, 0.4 g saturated fat, 0 mg cholesterol, 45.2 g carbohydrates, 8.8 g dietary fiber, 5.3 g total sugars, 36.4 net carbohydrates, 8.1 g protein Nutritional analysis provided by Bon Appétit
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