Carrot-Mushroom-Barley Stew
Serves: 2
Zoie Ernser
1 January 1970
Based on User reviews:
51
Spice
60
Sweetness
44
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cups
Carrot Juice2 tbsps
Extra-Virgin Olive Oil4 tbsps
Unsalted Butter1 medium
Onion (chopped)4 medium
Carrot (cut into 1/2-inch pieces)4 cups
Kale1 tbsp
Ginger (grated peeled)Directions:
1
Bring the carrot juice, 3 cups water and the mushroom stems to a boil in a saucepan over medium heat
2
Meanwhile, heat the olive oil and 2 tablespoons butter in a pot over medium-high heat
3
Add the mushroom caps and barley and cook until the barley is toasted, about 5 minutes
4
Add the onion, celery and rosemary to the pot and season with salt and pepper
5
Cook, stirring occasionally, until the onion is translucent, about 2 minutes
6
Add the carrots and cook 2 more minutes
7
Increase the heat to high and add half of the carrot juice mixture, leaving the mushroom stems in the pan
8
Bring to a boil and cook, stirring occasionally, until the liquid is almost absorbed, about 6 minutes
9
Add the remaining carrot juice mixture, the kale and ginger and cook, stirring, until the barley and vegetables are tender, about 5 minutes
10
Stir in the remaining 2 tablespoons butter, then ladle the stew into bowls
11
Photograph by Antonis Achilleos