I'm going to make a lamb stew, but instead of using potatoes, I would prefer to use barley.
Can anyone tell me how to use the barley? How much? Do I add it in raw with the rest of the ingredients? Do I cook it first?
Here's the recipe I am going to use. How should I adapt it for the barley?
TIA!
Lee
Irish Lamb Stew (crockpot)
2 1/2 cups chicken broth
5 carrots, peeled and sliced
3 leeks, white part sliced (or one large onion)
4 cloves chopped garlic
1 lb potatoes, scrubbed and cubed (about 5 medium, or 6 small)
3 lbs lamb neck pieces or shoulder chops
1 pkg frozen peas
salt
pepper
pinch of fresh rosemary (optional)
Heat the chicken broth in a saucepan to boiling. Put all the fresh vegetables in the crockpot and place the lamb on top of the vegetables.
Pour the chicken stock over all. Add salt and pepper. Sprinkle just a pinch of fresh minced rosemary on top.
Cook on HIGH for about 4 hours or LOW for about 8 hours. Add frozen peas for last 30 minutes.
Serve with crusty bread.
Can anyone tell me how to use the barley? How much? Do I add it in raw with the rest of the ingredients? Do I cook it first?
Here's the recipe I am going to use. How should I adapt it for the barley?
TIA!
Lee
Irish Lamb Stew (crockpot)
2 1/2 cups chicken broth
5 carrots, peeled and sliced
3 leeks, white part sliced (or one large onion)
4 cloves chopped garlic
1 lb potatoes, scrubbed and cubed (about 5 medium, or 6 small)
3 lbs lamb neck pieces or shoulder chops
1 pkg frozen peas
salt
pepper
pinch of fresh rosemary (optional)
Heat the chicken broth in a saucepan to boiling. Put all the fresh vegetables in the crockpot and place the lamb on top of the vegetables.
Pour the chicken stock over all. Add salt and pepper. Sprinkle just a pinch of fresh minced rosemary on top.
Cook on HIGH for about 4 hours or LOW for about 8 hours. Add frozen peas for last 30 minutes.
Serve with crusty bread.