- 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):
- 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.