Barley Stew

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  • Mentioned In: 1.44 - Parents' Day
  • An ancient and versatile cereal grain, barley can be used as animal feed, to make beer and non-alcoholic beverages, and to make barley stew.


  • This recipe was found by Ty. Though it is common for beef to be used in barley stew, this recipe uses mushrooms and other vegetables to give it more substance.
  • Yield: 4 servings.
  • See also Barley Beef Stew.


  • 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
  • Toppings (optional):
    • Scallions
    • Red Pepper
    • Greek Yogurt


  • 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.
  • 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.
  • 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.
  • Stir in the remaining 2 tablespoons butter, then ladle the stew into bowls.


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Carrot, Mushroom, and Barley Stew