MUSHROOM BARLEY
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 2 sliced onions in 2 tablespoons olive oil until caramelized, 20 to 25 minutes. Saute 3/4 pound sliced cremini mushrooms in 2 tablespoons butter. Cook 1 1/2 cups quick-cooking barley in chicken broth as the label directs, then toss with the mushrooms, onions, some dill and salt.
Nutrition Facts : Calories 227, Fat 13 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 544 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 5 grams, Sugar 4 grams
MUSHROOM BARLEY STEW
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
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
CARROT-MUSHROOM-BARLEY STEW
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 333, Fat 14 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 375 milligrams, Carbohydrate 50 grams, Fiber 8 grams, Protein 8 grams
BEEF BARLEY STEW
I like barley, so I knew I had to try this beef and barley stew recipe when I ran across it in a newspaper some years ago. It's nice to have a tasty, filling dish that's lower in fat. -June Formanek, Belle Plaine, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan or Dutch oven, brown meat in oil in batches. Remove and set aside. In the same pan, saute onion until crisp-tender. Add the broth, barley, seasonings and beef; bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots; bring to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat and carrots are tender. Add parsley just before serving.
Nutrition Facts : Calories 266 calories, Fat 8g fat (0 saturated fat), Cholesterol 40mg cholesterol, Sodium 618mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
MUSHROOM & KALE STEW RECIPE BY TASTY
Here's what you need: fresh kale, sweet potato, cremini mushroom, fresh thyme, marjoram, Summer Savory seasoning, salt and pepper
Provided by Pamela Edwards
Categories Dinner
Time 30m
Yield 3 Servings
Number Of Ingredients 7
Steps:
- Saute kale in a 10-inch pan in 2 tbsp of oil and 2 tbsp of water.
- Add mushrooms & spices. Cook till wilted.
- Add sweet potatoes and simmer 4-6 mins.
- Serve plain or with quinoa, rice or pasta.
Nutrition Facts : Calories 102 calories, Carbohydrate 23 grams, Fat 0 grams, Fiber 3 grams, Protein 4 grams, Sugar 7 grams
MUSHROOM LENTIL BARLEY STEW
This crock pot recipe is easy to assemble and needs no attention while it cooks. The flavors blend nicely to give it a wholesome earthy flavor that is unbelievably vegetarian. Serve with garlic bread.
Provided by diggergirl
Categories Soups, Stews and Chili Recipes Stews
Time 12h15m
Yield 8
Number Of Ingredients 12
Steps:
- In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt.
- Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.
Nutrition Facts : Calories 212.7 calories, Carbohydrate 43.9 g, Fat 1.2 g, Fiber 9 g, Protein 8.4 g, SaturatedFat 0.1 g, Sodium 466 mg, Sugar 5.2 g
BARLEY MUSHROOM AND KALE STEW
Make and share this Barley Mushroom and Kale Stew recipe from Food.com.
Provided by dicentra
Categories Low Protein
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In large saucepan, heat oil. Sauté onions 6-8 minutes. Add garlic, mushrooms and rosemary.
- Cook, stirring, 6-7 minutes until mushrooms are browned. Add tomatoes and cook, stirring, for 1 minute.
- Stir in barley and broth. Bring to a boil. Reduce heat and simmer, 45 minutes or until barley is tender.
- Stir in kale and cook, stirring, 5-6 minutes or until wilted. Serve sprinkled with cheese.
Nutrition Facts : Calories 222.9, Fat 4.7, SaturatedFat 1.4, Cholesterol 3.7, Sodium 707.7, Carbohydrate 36.8, Fiber 7.2, Sugar 5.5, Protein 11.7
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