Carrot-Mushroom-Barley Stew

• 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

1. Bring the carrot juice, 3 cups water and the mushroom stems to a boil in a saucepan over medium heat.
2. Meanwhile, heat the olive oil and 2 tablespoons butter in a pot over medium-high heat.
3. Add the mushroom caps and barley and cook until the barley is toasted, about 5 minutes.
4. Add the onion, celery and rosemary to the pot and season with salt and pepper.
5. Cook, stirring occasionally, until the onion is translucent, about 2 minutes.
6. Add the carrots and cook 2 more minutes.
7. Increase the heat to high and add half of the carrot juice mixture, leaving the mushroom stems in the pan.
8. Bring to a boil and cook, stirring occasionally, until the liquid is almost absorbed, about 6 minutes.
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. Stir in the remaining 2 tablespoons butter, then ladle the stew into bowls.
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. Photograph by Antonis Achilleos

carrot juice, shiitake mushrooms, extravirgin olive oil, unsalted butter, barley, onion, celery, rosemary, kosher salt, carrots, kale, ginger

Taken from www.foodnetwork.com/recipes/food-network-kitchens/carrot-mushroom-barley-stew-recipe.html (may not work)