A fruity red wine is the perfect match for this hearty recipe, which serves 4 to 6.
MUSHROOM BARLEY STEW
Ingredients
– 1 T olive oil
– 2 carrots, chopped
– 1 onion, finely chopped
– 1 clove garlic, minced
– 5 cups vegetable broth
– 1 cup uncooked pearl barley
– 1 cup dried shiitake mushrooms, broken into pieces
– 1 t salt
– 1/2 t freshly ground black pepper
– 1/2 t dried thyme
Preparation
1. Heat oil in a medium skillet over medium-high heat. Add carrots, onion and garlic, and cook, stirring until tender (about 5 minutes).
2. Place in a slow cooker. Add broth, barley, mushrooms, salt, pepper and thyme. Cover, and cook on low for 6 to 7 hours.
