Photo: Kevin McCutcheon
Barley Stew with Leeks, Mushrooms, and Greens
9 ingredients
Makes 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
408
Calories
9g
Protein
15g
Fat
64g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon olive oil, divided
- 1 1/2 cups chopped leeks (about 2 small stalks; white and pale green parts only)
- 1 8-ounce container sliced crimini (baby bella) mushrooms
- 2 garlic cloves, pressed
- 2 1/4 teaspoons minced fresh rosemary
- 1 14.5-ounce can diced tomatoes in juice
- 1 cup pearl barley
- 4 cups (or more) vegetable broth
- 1 bunch kale (about 8 ounces), trimmed, center stalks removed, leaves coarsely chopped (about 8 cups packed)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes