Source: National Barley Foods Council

Sauteed turkey breast mixed with barley, mushrooms, and onion in a curried sour cream sauce.

Servings

0.5 cup barley, pearl
1.5 cup low sodium chicken broth
2 tbsp butter
1 tbsp curry powder
1 lb button mushrooms
0.5 yellow onion
1 lb turkey breast cutlets
1 tbsp olive oil
0.5 cup sliced almonds
2 tbsp white wine
1 pinch salt (optional)
1 pinch black pepper (optional)
1 cup sour cream

1 In medium saucepan, bring chicken broth to boil. Add pearl barley and return to boil.
2 Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
3 Preheat oven to 350°F.
4 Melt butter in skillet. Add curry powder, mushrooms and onion. Sauté until onion is translucent, about 3 to 5 minutes.
5 Add mushroom mixture to cooked barley.
6 In large skillet, heat olive oil. Add turkey breast and cook over medium heat, about 5 minutes per side, until no longer pink in center.
7 Remove from skillet. Cut into 1" cubes.
8 Mix in turkey, almonds, sour cream and white wine (optional).
9 Season with salt and pepper to taste (optional).
10 Coat 2-quart baking dish with cooking spray. Transfer mixture to baking dish.
11 Cover and bake 45 minutes. Remove cover and bake 5 minutes longer.