Barley Stew

• 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.

Recipe

• 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.
• See also Barley Beef Stew

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

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

Instructions

• 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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Other Links

Carrot, Mushroom, and Barley Stew