Carrot-Mushroom-Barley Stew

1. 1

   Bring the carrot juice, 3 cups water and the mushroom stems to a boil in a saucepan over medium heat.

2. 2

   Meanwhile, heat the olive oil and 2 tablespoons butter in a pot over medium-high heat.

3. 3

   Add the mushroom caps and barley and cook until the barley is toasted, about 5 minutes.

4. 4

   Add the onion, celery and rosemary to the pot and season with salt and pepper.

5. 5

   Cook, stirring occasionally, until the onion is translucent, about 2 minutes.

6. 6

   Add the carrots and cook 2 more minutes.

7. 7

   Increase the heat to high and add half of the carrot juice mixture, leaving the mushroom stems in the pan.

8. 8

   Bring to a boil and cook, stirring occasionally, until the liquid is almost absorbed, about 6 minutes.

9. 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. 10

    Stir in the remaining 2 tablespoons butter, then ladle the stew into bowls.

11. 11

    Per serving: Calories 333; Fat 14 g (Saturated 5 g); Cholesterol 15 mg; Sodium 375 mg; Carbohydrate 50 g; Fiber 8 g; Protein 8 g

12. 12

    Photograph by Antonis Achilleos

* Per serving · 4 servings · Values may vary.