| 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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