Carrot Mushroom Barley Stew

By Maggster29

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

Details

Servings 4
Preparation time 40mins
Cooking time 40mins

Preparation

Step 1

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 barely and cook until the barely 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 mushrooms 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. Cook, stirring, until the barely and vegetables are tender, about 5 minutes. Stir in the remaining 2 tablespoons butter, then ladle the stew into bowls