Carrot-Mushroom-Barley Stew (Food Network Kitchens) |
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Prep Time: 29 Minutes Cook Time: 11 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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:
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 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 stems 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 the stew into bowls.
5. Per serving: Calories 333; Fat 14 g (Saturated 5 g); Cholesterol 15 mg; Sodium 375 mg; Carbohydrate 50 g; Fiber 8 g; Protein 8 g
6. Photograph by Antonis Achilleos
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