Source: National Barley Foods Council

A satisfying, one dish meal full of turkey, barley, and vegetables in a sour cream herb sauce.

Servings

2 cup sour cream
0.5 cup tap water
2 tsp olive oil
0.75 cup fresh chopped onion
8 oz fresh mushroom slices
1 tsp oregano leaves , dried, crushed
1 tsp salt
0.75 tsp black pepper
1 tsp Seasoning, chicken
1 tsp white whole wheat flour
2 cup cooked barley , pearl
10 oz skinless cooked turkey breast , cubed
3 tbsp chopped parsley (optional)

1 Heat oil in large skillet over medium-high heat.
2 Add onion and mushrooms; sauté 4 to 5 minutes, stirring occasionally.
3 Season with oregano, salt and pepper.
4 Cook additional 4 minutes.
5 Stir in water and chicken seasoning.
6 Blend together sour cream and flour.
7 Stir in sour cream mixture, cooked barley and turkey.
8 Continue to cook over low heat until heated through.
9 Garnish with chopped parsley, if desired and serve.

To cook pearl barley: In medium saucepan with lid, bring 3 cups water to a boil. Add 1 cup pearl barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Makes about 3 to 3-1/2 cups. NOTE: Pearl barley may be cooked ahead of time, placed in an airtight container and refrigerated or frozen for up to a week. For best results, bring refrigerated or frozen cooked barley to room temperature before using.