WINTER BARLEY MUSHROOM STEW

4 servings, 30 minutes

INGREDIENTS

• 1 cup hulled barley

• 2 tbsp ghee

• 4 cups veggie broth/ bone broth 

• 1/2 cup chopped celery

• 1 1/2 tsp coriander seeds

• 1 leek, rinsed and chopped

• 1 cup mushrooms, chopped (OR winter chopped veggies such as chopped carrots if wanting to be more sattvic- I used snap peas as pictured)

• 2 finger pinch asafetida

• 2 cloves garlic, chopped

• 2 tbsp fresh rosemary leaves

• Freshly squeeze lemon juice for serving

• salt & pepper to taste

DIRECTIONS

1. Grind the barley in a blender so that the grains are smaller - don't pulse them into a powder, just break them up a bit. Give them a rinse after blending.

2.  In a large pot, heat 1 tbsp ghee over medium heat. Add the barley and toast until aromatic (2-3 minutes).

3.  Add veggie broth and celery and bring to a boil.

4. Once boiling, reduce to simmer and allow to simmer covered until barley is tender (about 30 minutes).

5.  In a separate small saucepan, heat the other tbsp of ghee over medium heat. Add the chopped leeks, coriander, mushrooms and asafetida. Cook until mushrooms and veggies are tender. Then add garlic & rosemary, cook until aromatic (about 2-3 minutes).

6.  Add mushroom & spices mixture to barley once barley is cooked. Allow to simmer for 5 more minutes.

7.  Add salt and pepper. Serve with freshly squeezed lemon juice.

Recipe adapted from joyful belly

#soup #vata #kapha #winter #spring #lunch #dinner

Notes

• This one will make your whole kitchen smell good and warm you from the inside out!

• We do not use mushrooms a lot in Ayurvedic cooking - they are considered to be tamasic (dulling to the mind & body) and difficult to digest. But, in moderation, when in season, and when cooked appropriately such as in this dish, they can have many benefits. They are known to be anti-carcinogenic and boost immunity.

• It is winter! So why not indulge in a mushroom stew DONE RIGHT :).