| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Dutch |
Few ingredi, Lowfat, Poultry, Soups |
6 |
servings |
INGREDIENTS
| 1 |
lb |
Skinless turkey light meat; ground |
| 2/3 |
c |
Pearl barley; see pantry note |
| 3 1/4 |
c |
Fat-free beef broth |
| 3 3/4 |
c |
No-salt-added whole tomatoes; chopped |
|
|
Juice from canned tomatoes |
|
|
Water; if needed |
| 2 |
c |
Frozen mixed vegetables |
INSTRUCTIONS
1. Cook ground turkey in Dutch oven over medium heat, stirring
occasionally, until turkey is white; drain. (about 5 mins).
2. Stir in barley, broth, and tomatoes. Heat to boiling, stirring
occasionally; reduce heat. Cover and simmer 15 minutes.
3. Stir in frozen vegetables. cover and simmer about 10 minutes or until
barley is tender. Makes about 7.5 cups; each 1.25 cup 282 cals with 23% cff
(7g fat).
~- "Make Mine Low Fat-- And Tasty, Too!" (1995) Cookbook Publishers, Inc.;
10800 Lakeview Avenue or P.O. Box 15920; Lenexa, KS 66285-5920:
http://www.cookbookpub.com/ (Collection of lowfat recipes from fund-raiser
cookbooks.) --Email from kitpath@earthlink.net
PANTRY NOTE: Pearl barley is a refined grain like white rice or corn grits.
Both medium-cooking (35-40 mins) barley and quick barley (20 mins) are
available.
Recipe by: "Make Mine Low Fat-- And Tasty, Too!"
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Mar 01,
1999, converted by MM_Buster v2.0l.
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