Curried Turkey And Barley Casserole
Click here to return to the Rice, Grains, Beans And Stuffing-Grains page
Recipe provided with permission by the National Barley Foods Council. For more barley information and recipes visit www.barleyfoods.org.
June 28, 2020
Persons
4
Serving Size
1 serving
Notes
Recipe provided with permission by the National Barley Foods Council. For more barley information and recipes visit www.barleyfoods.org.
Ingredients
- 1 cup pearl barley
- 3 cups chicken broth
- 2 tablespoons butter
- 1 tablespoon curry powder
- 1 pound fresh button mushrooms, sliced
- 1/2 cup chopped onion
- 3 cups cooked and cubed turkey
- 1/2 cup sliced almonds
- 1 cup sour cream
- 2 tablespoons dry white wine or dry sherry
- Salt and pepper, to taste
Instructions
- In medium saucepan with lid, bring chicken broth to a boil. Add pearl barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
- Melt butter in skillet. Add curry powder, mushrooms and onion. Sauté until onion is translucent, about 3 to 5 minutes.
- Add mushroom mixture to cooked barley. Mix in turkey, almonds, sour cream and white wine. Season with salt and pepper and turn mixture into oiled 2-quart casserole or baking dish.
- Cover and bake 45 minutes in 350° F oven. Remove cover and bake 5 minutes longer.
Nutrition Facts
Curried Turkey and Barley Casserole
Serves: 4 servings
|
Amount Per Serving: 1 serving
|
||
|---|---|---|
| Calories | 681 | |
| % Daily Value* | ||
| Total Fat 34g | 52.3% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium 924mg | 38.5% | |
| Total Carbohydrate 52g | 17.3% | |
| Dietary Fiber 11g | 44% | |
| Sugars | ||
| Protein 44g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Big Top Market Recipes