1 pound ground lamb 1 medium onion, chopped 2 stalks celery, chopped 3/4 cup quick barley 1 can (15.5 ounce size) diced tomatoes 5 cups vegetable broth 2 cloves garlic, diced 2 small zucchini cut in bite size pieces 1 package (10 ounce size) frozen mixed vegetables (peas, carrots, beans, corn) 1 large bay leaf 1/4 teaspoon thyme 1/4 teaspoon Greek oregano 1/4 cup dried parsley salt and pepper, to taste
In a large pot, brown lamb, onion and celery only until lamb is no longer pink. Drain off fat. Add tomatoes, garlic, bay leaf and broth. Bring to a boil. Add Quick barley, zucchini, frozen vegetables, thyme, oregano, and parsley. Then reduce to simmer for 30 minutes. Salt and pepper to taste. Serve with toasted pita bread triangles.
Are you sure it is a 1/4 CUP of parsley and not a 1/4 TBSP or tsp.?
Mar 10, 2012
This is good and you can use variations like beef broth and ground beef if you don't have ground lamb around. Quick and easy.
Please note: This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.