Barley Stew With Leeks Mushrooms And Greens Food

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BARLEY STEW WITH LEEKS, MUSHROOMS, AND GREENS



Barley Stew with Leeks, Mushrooms, and Greens image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Leafy Green     Mushroom     Tomato     Low Fat     Vegetarian     Quick & Easy     Low Cal     High Fiber     Dinner     Lunch     Barley     Leek     Kale     Healthy     Low Cholesterol     Potluck     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1 tablespoon olive oil, divided
1 1/2 cups chopped leeks (about 2 small stalks; white and pale green parts only)
1 8-ounce container sliced crimini (baby bella) mushrooms
2 garlic cloves, pressed
2 1/4 teaspoons minced fresh rosemary
1 14.5-ounce can diced tomatoes in juice
1 cup pearl barley
4 cups (or more) vegetable broth
1 bunch kale (about 8 ounces), trimmed, center stalks removed, leaves coarsely chopped (about 8 cups packed)

Steps:

  • Heat oil in heavy large pot over medium heat. Add leeks; sprinkle with salt and pepper and sauté until leeks begin to soften, stirring often, about 5 minutes. Add mushrooms, garlic, and rosemary; increase heat to medium-high and sauté until mushrooms soften and begin to brown, stirring often, about 7 minutes. Add tomatoes with juice; stir 1 minute. Add barley and 4 cups broth; bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender, about 20 minutes. Add kale; stir until wilted, about 1 minute. Cover and simmer until kale and barley are tender, adding more broth by 1/4 cupfuls as needed for desired stew consistency, about 10 minutes.

MUSHROOM BARLEY STEW



Mushroom Barley Stew image

A wonderful mushroom barley stew! With kale! Very hearty and comforting, great for the cold seasons! Very easy, and few ingredients!

Provided by jamie the vegan

Categories     Stew

Time 1h10m

Yield 1 large pot of stew, 2-6 serving(s)

Number Of Ingredients 7

5 cups vegetable broth or 5 cups mushroom broth
1/2 cup pearl barley
5 cups mushrooms
2 cups kale
1 large onion, chopped
flour, to thicken (I used about 3/4 cup)
pepper, to taste

Steps:

  • Boil the broth. Once it's boiling, add the barley.
  • While the barley cooks, slice the mushrooms. And saute them in oil. (trying to get them to release as much juice as possible).
  • While the barley and mushrooms cook, chop the kale.
  • Then, take the flour, and the same amount of broth and whisk them together, and add it to the soup. (It will thicken more later).
  • By the time the mushrooms are cooked, and the kale is chopped, the barley should be a little more than half done, add the mushrooms and onions, and stir occasionally.
  • Once the barley is almost cooked through, add the kale, and pepper.
  • Wait a few minutes stirring occasionally, and enjoy!

Nutrition Facts : Calories 484.4, Fat 6.5, SaturatedFat 1.4, Cholesterol 6, Sodium 2068.7, Carbohydrate 91.7, Fiber 13.2, Sugar 14.4, Protein 20.7

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