As part of my menu this week, I wanted to make a stew with barley as I have a lot of barley in my pantry and need to use it up. I had originally purchased the barley for a mushroom barley and miso soup, which was delicious but as much as I love mushrooms, I ate a lot of them last week and this week I made mushroom pate, so I wanted to try something different this time. There had to be another use for barley, right?
I found it difficult to find a recipe in all my recipe books for barley that was not pearled barley. On the internets, I found this site about barley which included an easy Barley Veggie Soup. So I sort of took that recipe and ran with it.
Miso, Barley and Vegetable Stew
1/2 – 1 cup uncooked barley
2 tbs oil
2 cloves garlic (minced)
1 onion (chopped)
4 celery stalks (chopped)*
2 carrots (peeled and chopped)
2 turnips (peeled and chopped)
½ teaspoon dried and crushed rosemary (I use a pestle and mortar)
4 cups or more water or vegetable broth
1-2 tps miso
Grated cheddar cheese to top
Fry the onion, rosemary, and garlic in the oil for a few minutes and add the celery, followed in turn by the carrot and the turnip*. Mix in the barley.
Add two cups of water and bring to a boil. Turn down the heat so that the stew is simmering.
Cook for about 45 mins, adding water as needed.
Once the barley is soft (it will swell to about 3x its original size) mix in the miso. If you are unfamiliar with the taste of mise use one teaspoon. Otherwise add to taste.
Add the frozen sweet corn.
Cook for about 3 more minutes.
Serve hot, topped with grated cheese.
* I don’t waste any time preparing my vegetables beforehand. Once the onion and garlic are ready, they go in the oil which is heated once they are added. Then I start washing and chopping the celery, once ready it goes in the pan and the carrot are prepared. The turnip is prepared after the carrots. The time taken for each prep is about the cooking time needed between each vegetable.