Broccoli, Barley & Mushroom Stew

Total: 60 mins

Dried porcini mushrooms add their umami earthiness to this bold veggie stew made with tender nutty broccoli and plump grains of pearl barley, simmered in an aromatic stock flavoured with garlic, ginger and a dark drizzle of tamari sauce.

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446 kcal
(per portion)

Ingredients you'll need

12g dried porcini mushrooms
2 onions
2 carrots
200g white mushrooms
3 garlic cloves
A thumb of ginger
500g pearl barley
1 vegetable stock cube
50g tamari
A head of broccoli
1 lime

From your kitchen

2 tbsp olive oil
Sea salt
Freshly ground pepper
1.4 ltrs boiling water

You'll need

Vegetable peeler
Large pan

Step by step this way

1.
Fill and boil your kettle. Pop the porcini mushrooms in a small heatproof bowl and cover with boiling water. Soak for 5 mins, then drain and rinse with cold water. Squeeze out any excess water, roughly chop the porcini and set aside.
2.
Meanwhile, peel and thinly slice the onions. Peel the carrots and dice them into small chunks. Thickly slice the white mushrooms. Peel and finely chop the garlic and ginger.
3.
Pour 2 tbsp olive oil into a large pan and warm to a medium heat. Add the onions, mushrooms and carrots with a pinch of salt and pepper. Cook for 5 mins, stirring occasionally, till slightly softened.
4.
Tip the pearl barley into the pan and add the porcini mushrooms, garlic and ginger. Crumble in the stock cube and pour in 1.4 ltrs boiling water and the tamari. Stir well, bring to the boil, then cover the pan with a lid and simmer for 20 mins.
5.
While the stew cooks, trim the dry base off the broccoli then chop the broccoli into small florets. Dice the stalk into small pieces. When the barley has cooked for 20 mins, stir in the broccoli. Cover and cook for 8-10 mins, till the broccoli is tender.
6.
Just before serving, zest in the lime and squeeze in the juice. Taste the stew and add more salt or pepper if needed. Ladle into bowls and serve.

Tip
Eat & keep
If you’re not eating all of this stew at once, it can be stored in the fridge for up to 3 days, or frozen for up to 3 months. Cool the stew, divide it into sealable containers and chill or freeze. Defrost overnight and reheat till piping before eating, adding a little extra water if needed.
Tip
Turn your stew into a stunner
To add a kick of heat to this dish, try stir-frying finely sliced chillies, garlic and spring onions and folding them into the stew before serving. If you’d like to serve it with a little something extra, a dish of stir-fried seasonal greens would make a fantastic and refreshing side.

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