Here is a great recipe to use up that extra turkey after your holiday meal.  The recipe calls for ground turkey but you can try it with cut up leftover turkey for a recipe that is sure to please.

 

Tips
To avoid tearing up when you’re chopping onions, try refrigerating the onions for 30 minutes first, and don’t cut the root off.
  • Medium to large rice cooker; fuzzy logic or on/off
  • 2 tbsp    ghee (see recipe, opposite)    30 mL
  • 1 tbsp    curry powder   15 mL
  • 1 tsp     salt5 mL
  • 1?2 tsp   garam masala   2 mL
  • 1?2 tsp   ground cumin   2 mL
  • 1?4 tsp   freshly ground black pepper    1 mL
  • 1 lblean ground turkey   500 g
  • 1 cup     finely chopped onion250 mL
  • 1?2  yellow bell pepper, finely chopped  1?2
  • 1 cup     pearl barley   250 mL
  • 1 cup     diced acorn or butternut squash     250 mL
  • 1?2 cup   diced Granny Smith or other tart apple   125 mL
  • 2 cups    chicken broth  500 mL

 

1.   Set the rice cooker for the Quick Cook or Regular cycle. When the bottom of the bowl gets hot, add ghee and swirl to coat. Sauté curry powder, salt, garam masala, cumin and pepper for 1 minute. Add turkey and onion; sauté, breaking turkey up with the back of a spoon, for 4 to 5 minutes or until turkey is no longer pink.

 

2.   Stir in yellow pepper, barley, squash, apple and broth. Close the lid and reset for the Regular cycle. Set a timer for 40 minutes.

 

3.   When the timer sounds, check to make sure barley is tender. If necessary, continue cooking, checking for doneness every 5 minutes. Switch to the Keep Warm cycle and let stand for 10 minutes, then serve immediately.
Excerpted from 300 Best Rice Cooker Recipes by Katie Chin © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

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Jennifer McCallum

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