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Curried Turkey and Barley Casserole
Source: National Barley Foods Council

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

Prep Time: 1 hours
Cook Time: 50 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 310.4
Total Carbs 19.0 g
Dietary Fiber 3.5 g
Sugars 3.7 g
Total Fat 14.4 g
Saturated Fat 7.3 g
Unsaturated Fat 0.5 g
Potassium 404.7 mg
Protein 24.4 g
Sodium 257.3 mg
Dietary Exchanges
3 Fat , 1 Vegetables , 1 1/2 Meat , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/2 cup  barley, pearl
1 1/2 cup  low sodium chicken broth
2 tbsp  butter
1 tbsp  curry powder
1 lb  button mushrooms
0 1/2 each  yellow onion
1 lb  turkey breast cutlets
1 tbsp  olive oil
0 1/2 cup  sliced almonds
1 cup  sour cream
2 tbsp  white wine
1 pinch  salt
1 pinch  black pepper
  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.

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