{"id":4103,"date":"2015-11-16T13:54:16","date_gmt":"2015-11-16T13:54:16","guid":{"rendered":"https:\/\/grains.org\/ltamex\/herbed-barley-scotch-broth\/"},"modified":"2015-11-16T13:54:16","modified_gmt":"2015-11-16T13:54:16","slug":"herbed-barley-scotch-broth","status":"publish","type":"post","link":"https:\/\/grains.org\/ltamex\/herbed-barley-scotch-broth\/","title":{"rendered":"Herbed Barley Scotch Broth"},"content":{"rendered":"

Nonstick cooking spray
2 leeks, thinly sliced, white part only
2 cloves garlic, chopped
2 carrots, thinly sliced
1 fennel bulb, quartered and thinly sliced
1 stalk celery, thinly sliced
1\/2 pound boneless lean lamb, cut into 1-inch cubes
6 cups fat-free chicken broth
1\/2 cup pearl barley
1 teaspoon salt
1\/2 teaspoon ground black pepper
Herb bundle: 6 sprigs thyme, 4 sprigs Italian parsley and 1 sprig rosemary<\/p>\n

Spray inside of large soup pot with nonstick cooking spray. Add leeks, garlic, carrots, fennel and celery. Saut\u00c3\u00a9 over medium-high heat for 5 to 6 minutes, stirring until browned. Remove vegetables from pan and set aside. Add lamb to pan; brown, stirring occasionally. Return vegetables to pan. Add broth, barley, salt, pepper and herb bundle. Cover and bring to a boil. Reduce heat and simmer for 1 hour. Remove herb bundle and serve in soup bowls. Makes 8 servings.<\/span><\/p>\n

Recipe courtesy of the National Barley Foods Council. For more recipes and information about barley, visit www.barleyfoods.org.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Nonstick cooking spray2 leeks, thinly sliced, white part only2 cloves garlic, chopped2 carrots, thinly sliced1 fennel bulb, quartered and thinly sliced1 stalk celery, thinly sliced1\/2 pound boneless lean lamb, cut into 1-inch cubes6 cups fat-free chicken broth1\/2 cup pearl barley1 teaspoon salt1\/2 teaspoon ground black pepperHerb bundle: 6 sprigs thyme, 4 sprigs Italian parsley and … <\/p>\n