{"id":21772,"date":"2011-03-17T06:19:25","date_gmt":"2011-03-17T12:19:25","guid":{"rendered":"https:\/\/www.healthygreenkitchen.com\/?p=21772"},"modified":"2021-09-24T17:08:01","modified_gmt":"2021-09-24T21:08:01","slug":"irish-oat-broth-with-leeks","status":"publish","type":"post","link":"https:\/\/www.healthygreenkitchen.com\/irish-oat-broth-with-leeks\/","title":{"rendered":"Irish Oat Broth with Leeks and Dandelion Greens"},"content":{"rendered":"

Happy St. Patrick’s Day! In honor of the day, I’ve got an interesting recipe for you…something a little different than the typical Irish recipes you might have recently seen around the blogosphere.<\/p>\n

\"Irish<\/p>\n

I feel best when I stay away from sweets in the morning. Savory breakfasts are totally my thing, and I’ve extolled the virtues of savory oatmeal<\/a> before. This oat and leek broth is a very traditional Irish recipe. I spied it in one of my favorite cookbooks (it also happens to be my only Irish cookbook), and wanted to try it right away because I love recipes with history, and because it’s another sweetener-free way to enjoy nutritious oats.<\/p>\n

I was intrigued from my first glance at the recipe by how the oats are cooked in a milky liquid with leeks. I added some organic dandelion greens (amazingly healthy- I bought the ones I used in this recipe at my natural foods store, but soon I’ll be plucking them from my yard) and like the soup very much as is; it’s also great with cubes of leftover corned beef<\/a>.<\/p>\n

This dish is very simple, and delicious in it’s hot, soupy glory when it’s right off the stove.<\/p>\n

\"Savory<\/p>\n

I refrigerated my leftovers and found that they really thickened up on standing- they are very enjoyable this way, as well, though you can always add more milk or water and heat to thin out the broth.<\/p>\n

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5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

Recipe for Irish Oat Broth with Leeks and Dandelion Greens<\/h2>\n
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Servings: <\/span>0<\/span><\/div>\n\n\n\n