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.
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.