Turkey With Warm Barley Salad Recipes

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TURKEY WITH WARM BARLEY SALAD



Turkey With Warm Barley Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 459 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 73 milligrams, Sodium 551 milligrams, Carbohydrate 49 grams, Fiber 12 grams, Protein 40 grams

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