Turkey With Warm Barley Salad (Food Network Kitchens) |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Ingredients:
2 cups fat-free low-sodium chicken broth |
1 cup quick-cooking barley |
kosher salt |
2 tablespoons unsalted butter |
2 tablespoons sliced almonds |
12 ounces brussels sprouts, thinly sliced (about 3 cups) |
grated zest and juice of 1 lemon |
1 tablespoon extra-virgin olive oil |
4 4 -to-5-ounce turkey cutlets (about 1/4 inch thick) |
freshly ground pepper |
1 plum tomato, diced |
Directions:
1. Bring the chicken broth and 1/4 cup water to a boil in a medium saucepan. Stir in the barley and 1/4 teaspoon salt, cover and cook over medium heat until the liquid is absorbed, about 10 minutes.
2. Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat; add the almonds and cook, stirring, until toasted, 2 minutes. Transfer to a plate. Add the Brussels sprouts, lemon zest and 1/4 teaspoon salt to the skillet and cook, stirring occasionally, until crisp-tender, about 2 minutes; transfer to a large bowl and wipe out the skillet. Add the barley to the bowl and toss; cover to keep warm.
3. Add the olive oil to the skillet and return to medium-high heat. Sprinkle the turkey with 1/4 teaspoon salt, and pepper to taste; add to the skillet and cook, turning once, until cooked through, about 5 minutes. Divide among plates. Add the tomato and lemon juice to the skillet and cook 1 minute. Stir in the almonds and the remaining 1 tablespoon butter until melted, then spoon over the turkey. Serve with the barley salad.
4. Photograph by Christopher Testani
|
|