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
BEEF BARLEY SOUP WITH KALE
This Beef Barley Soup with Kale is the perfect warm and comforting soup made with tender beef, fresh veggies and barley.
Provided by Chrissie
Categories Main Course Main Dish Soup
Time 1h
Number Of Ingredients 14
Steps:
- Heat a large pot over medium high heat and add the olive oil.
- Pat the cubes of beef dry and season them with salt and pepper.
- Brown the beef on all sides in the pot (in batches if necessary - do not overcrowd the pot!), and remove the beef to a plate once each side is browned. Don't worry about cooking the beef all the way through at this stage.
- Once the beef has been removed to a plate, add the carrots, celery, onions, garlic and thyme and saute until the onion is translucent and the veggies are soft.
- Add the wine and stir to deglaze the bottom of the pot, until the wine has reduced.
- Add the beef stock, cooked barley, and add the beef back into the pot.
- If using uncooked barley, add 1/2 cup uncooked barley and increase the amount of stock to 5 cups. This will yield a creamier (less broth-y) soup.
- Stir well to combine and cover. Reduce the heat to medium low and cook for about 30-35 minutes, stirring every 15 minutes or so.
- Add the kale, stir well and cook for 5 more minutes, covered.
- Serve with crusty bread.
Nutrition Facts : ServingSize 1 cup, Calories 327 kcal, Carbohydrate 22 g, Protein 31 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 70 mg, Sodium 628 mg, Fiber 3 g, Sugar 4 g
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
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
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