WmSonoma Mushroom Barley Stew

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with biscuit crust

 

 

 

 

* Exported from MasterCook *

 

Mushroom Barley Stew with Biscuit Crust

 

Recipe By :Joanne Weir 1996

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Mains

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

FOR THE STEW:

3/4 cup dried chickpeas

2 tablespoons vegetable oil or olive oil

18 pearl onions -- peeled

4 carrots -- peeled, 1.5-inch lengths

2 celery stalks -- 1.5-inch lengths

2 tablespoons all-purpose flour

6 cups vegetable stock

1 teaspoon dried herbes de Provence

3 garlic cloves -- minced

1/3 cup pearl barley

3/4 pound red potatoes -- quartered

1 cup sugar snap peas -- trimmed

3/4 pound fresh white mushrooms -- brushed clean and halved

salt and freshly ground pepper

FOR THE BISCUITS:

2 1/2 cups all-purpose flour

extra flour for dusting

1 teaspoon salt

1 tablespoon baking powder

1/2 cup unsalted butter -- at room temperature

1 cup buttermilk -- at room temperature

 

1. To make the stew, pick over the chickpeas and discard any misshapen peas or

stones. Rinse the chickpeas and drain. Place in a bowl, add plenty of water to

cover and let soak for 3 hours. Drain the chickpeas and place in a saucepan with

water to cover by 2-inches. Bring to a boil over high heat. Reduce the heat to

medium-low and simmer, uncovered, until tender, 45 to 60 minutes. Drain and set

aside.

 

2. In a soup pot over medium heat, warm the oil. Add the chickpeas, pearl

onions, carrots and celery and stir briefly. Sift the flour over the vegetables.

Cook, stirring, for 2 minutes; do not brown. Add the stock, herbes de Provence,

garlic and barley and bring to a boil. Reduce the heat to low and simmer,

uncovered, until the vegetables are tender when pierced with a fork, about 30

minutes. Add the potatoes, cover and cook over medium heat until tender, about

30 minutes.

 

3. Add the snap peas and mushrooms and cook for 5 minutes. Season, to taste with

salt and pepper. Transfer to a round 3-qt baking dish 7 to 8-inches in diameter.

Preheat an oven to 400F (200C).

 

4. To make the biscuits. Cut butter into tablespoon-sized pieces.

 

5. In a bowl, sift together the flour, salt and baking powder. Using your

fingers, rub the butter into the flour until it resembles coarse meal. Add the

buttermilk and stir until the mixture forms a dough. Gather into a ball and

transfer to a well-floured work surface. Roll out into a round about 3/4-inch

thick. Fold in half and roll out again. Fold one more time and roll out about

1/2-inch thick. Using a round cutter 2-inches in diameter, cut out 12 biscuits.

Arrange them on top of the stew.

 

6. Bake until the biscuits are golden and the stew is bubbling, 20 to 25

minutes. Serve immediately. Serves 6

 

SOURCE - Vegetarian (Williams-Sonoma Kitchen Library) by Joanne Weir, Chuck

Williams (Editor), Allan Rosenberg (Photographer) ISBN 0783503113 (1996). MC

editing by Kitpath 2002-09-25.

 

Description:

" garbanzos, onions, carrots, celery, barley, potatoes, peas, mushrooms "

Source:

" Vegetarian (Williams-Sonoma Kitchen Library) "

Yield:

" 12 cups "

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Per Serving (excluding unknown items): 858 Calories; 27g Fat (27.9% calories

from fat); 26g Protein; 132g Carbohydrate; 19g Dietary Fiber; 45mg Cholesterol;

2914mg Sodium. Exchanges: 7 Grain(Starch); 1/2 Lean Meat; 4 1/2 Vegetable; 0

Non-Fat Milk; 5 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 986 0 0 0 0 0 27170 0 0 0 4422 4204 0 0 0 2130706543 0 0 0 0