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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A variation of this recipe arrived in my inbox & was a perfect post-Thanksgiving meal. I successfully subbed preserved lemon since I had no fresh lemons. ;) I would bet that this recipe originally called for preserved lemons. As you go along, DO check for salt as you add preserved lemon. *I* rinsed my lemons. Rumor has it you don't NEED to. Ingredients:
3 tablespoons olive oil |
1 large onion, minced |
3 garlic cloves, chopped |
1 teaspoon ground turmeric |
1/2 teaspoon ground cumin |
1/2 teaspoon ground ginger |
1 preserved lemon, minced |
6 cups homemade turkey stock |
1 cup barley |
2 cups chopped leftover cooked turkey |
1/2 cup chopped fresh parsley |
salt and black pepper, to taste |
Directions:
1. Heat the olive oil over medium-high heat in a heavy pot or Dutch oven. Add the grated onion and cook until the onion is translucent, about 3 minutes. Stir in the chopped garlic and cook another minute, then mix in the turmeric, cumin, ground ginger.
2. Pour turkey stock and add the minced preserved lemon. Bring to a simmer, then add the barley. Simmer gently until the barley is cooked, about 20-30 minutes.
3. When the barley is cooked through, add the chopped turkey, the parsley, and salt and pepper to taste. Cook gently just until the turkey is warmed through, about 3-5 minutes.
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