To vary this recipe, you can also use: Organic Spelt Berries.
Hulled barley has had its outer husk removed but retains its bran. It takes longer to cook than pearled barley. However, it has a higher nutritional profile and tastes much better.
First, prepare the turkey broth: In a slow cooker, add the turkey carcass, 2 carrots, and 2 celery stalks, roughly chopped, and cover with water. Cook on low heat for 8 hours. Remove the ingredients from the slow cooker and strain the broth through a sieve. Leave to set in the refrigerator to remove the fat.
Heat a saucepan and add the oil. Add the remaining vegetables and thyme. Sauté for 5 minutes, taking care not to brown them. Add the broth and barley. Cook for 90 minutes over medium heat with a lid on. Add the dehydrated chicken broth, salt, and pepper to taste. Garnish with parsley before serving.
