May 22 2013
Mushroom Barley Stew
Portobello Barley Stew with Grilled Corn and Fresh Basil
For simple, healthy, and hearty goodness in a bowl try this stew. Since my journey to Vegandom I’ve been experimenting with high protein alternatives that make you feel warm and fuzzy inside without the meat.
Mushroom Barley Stew
Recipe:
Ingredients:
1 pound of baby portobello mushrooms
4 stalks of celery
10 organic baby carrots
1 small red onion
5 cloves of fresh garlic
1/3 cup of organic fresh or frozen green peas
3 ears of corn
2 cups low sodium vegetable broth
3/4 cup organic pearl barley
12 oz can of Italian San Marzano whole peeled tomatoes
3 tablespoons extra virgin olive oil
1 teaspoon dried Oregano
1 tablespoon house seasoning (I prefer Kirkland’s organic no-salt seasoning. It has everything from dehydrated onion, garlic, tomato to dried herbs.)
Salt and pepper to taste
Lemon (optional)
Dice the celery, onion, carrots, and sauté them with minced garlic and olive oil in a deep pan over medium heat.
After a minute, add the sliced portobellos.
Add the tomatoes, broth, and spices and bring to a boil.
Then add the barley and reduce to a simmer. Allow to simmer for at least 1 hour before serving or until the barley is tender.
Serve with chopped fresh basil and a squeeze of lemon is optional.
Bon appetit!
