Turkey with Warm Barley Salad
Turkey with Warm Barley Salad might be just the beverage you are searching for. This recipe makes 4 servings with 438 calories, 34g of protein, and 15g of fat each. For $2.61 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 30 minutes. It is brought to you by Foodnetwork. Head to the store and pick up almonds, turkey breast cutlets, kosher salt, and a few other things to make it today. 6 people were glad they tried this recipe. Overall, this recipe earns an amazing spoonacular score of 86%. Try Warm Cauliflower and Herbed Barley Salad, Pistachio-Crusted Chicken with Warm Barley Salad, and Warm Barley Salad with Blood Orange Vinaigrette for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
2 tablespoons sliced almonds
12 ounces Brussels sprouts, thinly sliced (about 3 cups)
2 cups fat-free low-sodium chicken broth
Grated zest and juice of 1 lemon
Kosher salt
1 tablespoon extra-virgin olive oil
Freshly ground pepper
1 plum tomato, diced
1 cup quick-cooking barley
4 4-to-5-ounce turkey cutlets (about 1/4 inch thick)
2 tablespoons unsalted butter
Equipment:
sauce pan
frying pan
bowl
Cooking instruction summary:
Bring the chicken broth and 1/4 cup water to a boil in a medium saucepan. Stir in the barley and 1/4 teaspoon salt, cover and cook over medium heat until the liquid is absorbed, about 10 minutes. Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat; add the almonds and cook, stirring, until toasted, 2 minutes. Transfer to a plate. Add the Brussels sprouts, lemon zest and 1/4 teaspoon salt to the skillet and cook, stirring occasionally, until crisp-tender, about 2 minutes; transfer to a large bowl and wipe out the skillet. Add the barley to the bowl and toss; cover to keep warm. Add the olive oil to the skillet and return to medium-high heat. Sprinkle the turkey with 1/4 teaspoon salt, and pepper to taste; add to the skillet and cook, turning once, until cooked through, about 5 minutes. Divide among plates. Add the tomato and lemon juice to the skillet and cook 1 minute. Stir in the almonds and the remaining 1 tablespoon butter until melted, then spoon over the turkey. Serve with the barley salad.
Step by step:
1. Bring the chicken broth and 1/4 cup water to a boil in a medium saucepan. Stir in the barley and 1/4 teaspoon salt, cover and cook over medium heat until the liquid is absorbed, about 10 minutes.
2. Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat; add the almonds and cook, stirring, until toasted, 2 minutes.
3. Transfer to a plate.
4. Add the Brussels sprouts, lemon zest and 1/4 teaspoon salt to the skillet and cook, stirring occasionally, until crisp-tender, about 2 minutes; transfer to a large bowl and wipe out the skillet.
5. Add the barley to the bowl and toss; cover to keep warm.
6. Add the olive oil to the skillet and return to medium-high heat. Sprinkle the turkey with 1/4 teaspoon salt, and pepper to taste; add to the skillet and cook, turning once, until cooked through, about 5 minutes. Divide among plates.
7. Add the tomato and lemon juice to the skillet and cook 1 minute. Stir in the almonds and the remaining 1 tablespoon butter until melted, then spoon over the turkey.
8. Serve with the barley salad.
Nutrition Information:
covered percent of daily need
