There’s more to see...
Come take a look at what else is here!
Visit site

Carrot-Mushroom-Barley Stew

Vegetarian • 40 mins to make • Serves 4

Produce

4 Carrots, medium
1 stalk Celery with, leaves
1 tbsp Ginger
4 cups Kale or mustard greens
1 Onion, medium
1/4 tsp Rosemary, dried
10 oz Shiitake mushrooms

Pasta & Grains

1 cup Barley, instant

Baking & Spices

1 Kosher salt and freshly ground pepper

Oils & Vinegars

2 tbsp Olive oil, extra-virgin

Drinks

2 cups Carrot juice

Dairy

4 tbsp Butter, unsalted

Related Pins

Food Network invites you to try this Chicken Salad Pita with Baba Ghanoush recipe from Food Network Kitchens.

Eggplant Ricotta Bites :: Lightly breaded eggplant is sauteed instead of deep-fried, giving it crunch without excess oil. Its then topped with ricotta and tomatoes for an eggplant Parmesan-inspired appetizer with much less fat. sounds SO yummy!

Low-Fat Clam Chowder by Food Network

Roasted Rainbow Carrots: orange, yellow, purple, oh my! Roast up this high antioxidant dish with this easy recipe. Definitely a Fall favorite, and your kids will love it too!

I'm going to have to make this soon! Tuscan Vegetable Soup Recipe : Ellie Krieger : Food Network - FoodNetwork.com

Yummy, Yummy. Vegetable Gumbo Frozen black-eyed peas and quick-cooking Swiss chard make this vegan stew a super-fast supper. Soy sauce and smoked paprika give it slow-simmered flavor, fast.