Rice or barley stews seasoned with miso or umeboshi are the Japanese mother's cure-all. Maitake adds its healing and rejuvenating qualities to make this an even healthier dish. Enjoy this creamy, soothing stew any time during the colder months, especially if you’re feel weak or out of balance. And make plenty - this dish tastes best a day or two after it’s made.
Serves 6
Ingredients
200g barley
10g dried Maitake Mushrooms
3 litres water
15cm piece Clearspring Kombu
a generous pinch of Clearspring Traditional Sea Salt
1 bay leaf
1/2 tsp oregano
1 onion, diced
1 leek, sliced
2 large carrots, cut in half lengthwise, then into 1/2cm thick half moons
a stick of celery, sliced
150g chopped kale OR other leafy greens, such as chard or Savoy cabbage
2-3 tbsp Clearspring Brown Rice OR Barley Miso, to taste
chopped fresh parsley or sliced spring onion
Method
1. Wash the barley and put in a large saucepan with the maitake, water, and kombu. Use a small plate or bowl to keep mushrooms submerged, and soak for 1-3 hours. Take the kombu out, and keep it for another time.
2. Remove the maitake, chop them finely, and put them back in the pan. Bring the liquid to the boil over a medium heat, and add salt and a bay leaf. Lower the heat and simmer with the lid on but ajar, until the barley is tender. This will be about 45 minutes, or an extra 20 minutes or so for a creamier texture.
3. Add oregano and all the vegetables except the greens. Simmer 10 minutes. Add kale and simmer for 15 minutes more. Remove from heat. In a cup, dilute the miso in a little bit of hot water, and add it to the stew. Sprinkle with chopped parsley or spring onion, and serve hot.
Serves 6
Ingredients
200g barley
10g dried Maitake Mushrooms
3 litres water
15cm piece Clearspring Kombu
a generous pinch of Clearspring Traditional Sea Salt
1 bay leaf
1/2 tsp oregano
1 onion, diced
1 leek, sliced
2 large carrots, cut in half lengthwise, then into 1/2cm thick half moons
a stick of celery, sliced
150g chopped kale OR other leafy greens, such as chard or Savoy cabbage
2-3 tbsp Clearspring Brown Rice OR Barley Miso, to taste
chopped fresh parsley or sliced spring onion
Method
1. Wash the barley and put in a large saucepan with the maitake, water, and kombu. Use a small plate or bowl to keep mushrooms submerged, and soak for 1-3 hours. Take the kombu out, and keep it for another time.
2. Remove the maitake, chop them finely, and put them back in the pan. Bring the liquid to the boil over a medium heat, and add salt and a bay leaf. Lower the heat and simmer with the lid on but ajar, until the barley is tender. This will be about 45 minutes, or an extra 20 minutes or so for a creamier texture.
3. Add oregano and all the vegetables except the greens. Simmer 10 minutes. Add kale and simmer for 15 minutes more. Remove from heat. In a cup, dilute the miso in a little bit of hot water, and add it to the stew. Sprinkle with chopped parsley or spring onion, and serve hot.
