Turkey Barley Stew

By jeenikeen

Ingredients

• 2 tbsp (25 mL) vegetable oil
• 2 Ontario Onions, chopped
• 2/3 cup (150 mL) pearl or pot barley
• 2 cloves Ontario Garlic, minced
• 2 each Ontario Carrots and Ontario Parsnips, peeled and sliced
• 1-1/2 cups (375 mL) cubed, peeled Ontario Rutabaga
• 2-1/2 cups (625 mL) chicken or turkey broth
• 1 can (28 oz/796 mL) diced tomatoes, undrained
• 1/4 cup (50 mL) chopped fresh parsley
• 1 tsp (5 mL) each dried thyme and Worcestershire sauce
• 1/2 tsp (2 mL) dried basil
• Salt and pepper
• 2 cups (500 mL) coarsely cubed cooked turkey
• 1-1/2 cups (375 mL) fresh or frozen green peas

Details

Servings 1
Adapted from foodland.gov.on.ca

Preparation

Step 1

In large saucepan, heat oil over medium heat. Add onions and cook for 3 minutes. Add barley and cook, stirring often, for 4 minutes to toast. Add garlic, carrots, parsnips and rutabaga; stir well to coat with oil. Stir in broth, tomatoes, half of the parsley, the thyme, Worcestershire sauce, basil, and salt and pepper to taste; bring to boil. Reduce heat to low, cover and simmer for 40 to 45 minutes or until vegetables are tender. (Recipe can be prepared to this point, cooled, covered and refrigerated a day ahead. Reheat gently, stirring often. If too thick, thin with broth or water.)

Stir in turkey and peas; cook for 5 minutes. Sprinkle with remaining parsley to serve.

To serve in a round loaf of bread or in individual crusty rolls, carefully cut lid from the top of bread with a bread knife. Cut and scoop out the interior, leaving about 1-inch (2.5 cm) thick shell and reserving bread for another use. Brush the inside of the shell with melted butter and rub a halved garlic clove all over buttered surface. Replace lid and heat in a 350°F (180°C) oven for 5 to 10 minutes or until heated through. Place on serving plate and spoon in hot stew. Replace lid if desired.