Barley and Mushroom Stew

Name: Barley and Mushroom Stew
Ingredients: 1 cup chopped onion, medium; 2 medium carrots, cut into chunks; 2 celery stalks, roughly chopped; 2 medium potatoes, preferably low-starch, peeled and quartered; 8 garlic cloves, peeled (optional); 2 cups sliced mushrooms, preferably an assortment, or 1 cup sliced button mushrooms and ½ cup dried porcini or other dried mushrooms, reconstituted in hot water to cover; ⅓ cup pearled barley; 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme; Salt and freshly ground black pepper; 3 cups vegetable stock or water; Chopped parsley or celery leaves for garnish

By Mark Bittman

Here barley almost plays a supporting role, as a toothsome component of a hearty vegetable stew. Use any root vegetables you like here and serve with crusty bread.

Source: How to Cook Everything Vegetarian — Mark Bittman, Houghton Mifflin Harcourt, 2007-10-15, ISBN 9780764524837

Ingredients

1 cup chopped onion, medium
2 medium carrots, cut into chunks
2 celery stalks, roughly chopped
2 medium potatoes, preferably low-starch, peeled and quartered
8 garlic cloves, peeled (optional)
2 cups sliced mushrooms, preferably an assortment, or 1 cup sliced button mushrooms and ½ cup dried porcini or other dried mushrooms, reconstituted in hot water to cover
⅓ cup pearled barley
1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
Salt and freshly ground black pepper
3 cups vegetable stock or water
Chopped parsley or celery leaves for garnish

Steps

Combine all the ingredients except the parsley in a saucepan. (If you used dried mushrooms, include their strained liquid and reduce the amount of stock or water accordingly.) Bring to a boil over medium-high heat, then turn the heat down so the mixture barely bubbles. Cover and cook for about 30 minutes, stirring once or twice.
The stew is done when everything is tender; taste, adjust the seasoning, garnish, and serve.
Variation — Deeper Barley and Mushroom Stew: Put 2 tablespoons extra-virgin olive oil or butter in the saucepan first and turn the heat to medium-high. When the oil is hot or the butter is melted, add the onion, carrots, celery, potatoes, and garlic and cook, stirring occasionally, until the vegetables brown a bit, 10 to 15 minutes. Stir in the mushrooms and cook for another 5 minutes or so, stirring occasionally. Stir in the barley and cook, stirring, until it glistens, then add the remaining ingredients (except the parsley) and proceed with the recipe.