Mushroom & Barley Stew

Mushroom & Barley Stew is a 45-minute gut friendly dinner. Pick estimates $3.60 a serving, below the catalog average of $5.05, with 17g of protein and 465 kcal. You need stove and 8 ingredients.

• 45 minCook time
• $3.60Est. cost
• 465Calories
• 17gProtein
• 76gCarbs
• 10gFat

Estimated cost per serving at a mid-range supermarket. Real prices vary by store and week.

Ingredients

• 🌾Pearl BarleyPantry2½ oz
• 🍄Cremini MushroomsProduce5 oz
• 🥕CarrotProduce1 piece
• 🧅Yellow OnionProduce½ piece
• 🥣Vegetable BrothPantry2 cup
• 🥫Tomato PastePantry1 tbsp
• 🌿Fresh ThymeProduce1 tsp
• 🫒Olive OilPantry1 tbsp

Method

1. Fry the quartered mushrooms in a pot with the olive oil over high heat for 7 minutes until they release their water and start to brown.
2. Add the diced onion and carrot and cook for 6 minutes over medium heat.
3. Stir in the tomato paste and thyme and cook for 2 minutes to deepen the colour.
4. Add the rinsed barley and the broth, bring to a boil then reduce to a low simmer.
5. Cover and cook for 30 minutes, stirring occasionally, until the barley is plump and the stew has thickened.
6. Season with salt and plenty of black pepper before serving.

You'll need

Allergen tags come from the recipe, not from the products you buy — always check the label.

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