• Ingredients: 26
  • Serves: 6
  • Prep: 25 mins
  • Bake: 55 mins

Barley stew with leeks, mushrooms, and greens with olive oil, divided, chopped leeks, 8-ounce container sliced crimini mushrooms, garlic cloves, pressed, minced fresh rosemary, 14.5-ounce can diced tomatoes in juice, pearl barley, vegetable broth, bunch kale , trimmed, center stalks removed, leaves coarsely chopped. To make this barley stew with leeks, mushrooms, and greens for 6 persons you will need 25 mins for preaparation and 55 mins for baking.



Asian Dressing:


  • 1/2 cup finely chopped drained roasted red peppers from jar
  • 1/2 cup water
  • 2 tbsps. pomegranate molasses**
  • 2 tbsps. chopped fresh Italian parsley


  • 5 tbsps. extra-virgin olive oil
  • 3 tbsps. balsamic vinegar
  • 2 5-ounce packages baby arugula
  • 2 5-ounce packages soft goat cheese, broken into 1/2-inch pieces, chilled


  1. Step 1 Heat oil in heavy large pot over medium heat. Add leeks; sprinkle with salt and pepper and sauté until leeks begin to soften, stirring often, about 5 minutes.

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  2. Step 2 Add mushrooms, garlic, and rosemary; increase heat to medium-high and sauté until mushrooms soften and begin to brown, stirring often, about 7 minutes.

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  3. Step 3 Add tomatoes with juice; stir 1 minute. Add barley and 4 cups broth; bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender, about 20 minutes.

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  4. Step 4 Add kale; stir until wilted, about 1 minute. Cover and simmer until kale and barley are tender, adding more broth by 1/4 cupfuls as needed for desired stew consistency, about 10 minutes.

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