Turkey Barley Pilaf

2 tbsp butter 25 mL
2 cups sliced mushrooms 500 mL
1 onion, chopped 1
1 clove garlic, minced 1
1˙ cups pot or pearl barley 375 mL
3 cups chicken stock 750 mL
1˙ cups cubed cooked 375 mL
turkey
˙ cup corn kernels 125 mL
˙ cup frozen peas 125 mL
1 carrot, diced 1
oe tsp each salt and 1 mL
pepper
¡In large saucepan, melt butter over
medium heat; cook mushrooms, onion and
garlic, stirring occasionally, until softened
and mushroom liquid is evaporated, 5 to
8 minutes.
¡Stir in barley. Pour in stock and bring to
boil; reduce heat, cover and cook just until
barley is tender, about 35 minutes.
¡Add turkey, corn, peas and carrot; cook
until heated through and carrot is tendercrisp,
5 to 8 minutes. Stir in salt and pepper.
Makes 4 to 6 servings. PER EACH OF 6 SERVINGS:
about 325 cal, 18 g pro, 7 g total fat (3 g sat. fat),
49 g carb, 5 g fibre, 37 mg chol, 571 mg sodium.
% RDI: 4% calcium, 24% iron, 35% vit A, 5% vit C,
20% folate.