Barley Stew with Turkey and Root Vegetables

Barley Stew with Turkey and Root Vegetables

  • Preparation 25 min
  • Cooking 1 h
  • Servings 4
  • Egg-free
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Ingredients

    • 4 cups (1 litre) chicken broth
    • 3/4 cup (180 ml) pearl barley
    • 6 cups (1.5 litres) diced root vegetables of your choice (carrots, celery root, rutabaga, onion, celery)
    • 3 tablespoons (45 ml) butter
    • 2 cups (500 ml) chicken broth
    • 1 cup (250 ml) sugar peas, cut into 3 or 4 sections
    • 2 cups (500 ml) cooked turkey leftovers, cubed
    • Salt and pepper 

    • 1/2 cup (125 ml) chopped pecans, toasted
    • Flat-leaf parsley 

    • Sharp cheddar cheese

Preparation

Personal Note

To help you with this recipe

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This rice cooker is perfect for cooking white, brown, sushi and basmati rice, as well as barley and quinoa, in both small and large quantities.

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