Preparation time
25 minutes
Ready in
1 hr 25 min
Cooking Time: 1 hour
Makes
6 servings
Ingredients
- 2 tbsp (25 mL) vegetable oil
- 2 Ontario Onions, chopped
- 2/3 cup (150 mL) pearl or pot barley
- 2 cloves Ontario Garlic, minced
- 2 each Ontario Carrots and Parsnips, sliced
- 1-1/2 cups (375 mL) cubed, peeled Ontario Rutabaga
- 2-1/2 cups (625 mL) sodium-reduced chicken or turkey broth
- 1 can (28 oz/796 mL) diced tomatoes, undrained
- 1/4 cup (50 mL) chopped fresh Ontario Parsley
- 1 tsp (5 mL) each dried thyme leaves and Worcestershire sauce
- 1/2 tsp (2 mL) dried basil leaves
- Salt and pepper
- 2 cups (500 mL) coarsely cubed cooked Ontario Turkey
- 1-1/2 cups (375 mL) fresh or frozen Ontario Green Peas
- 6 crusty rolls
Instructions
In large saucepan, heat oil over medium heat. Add onions and cook for 3 minutes. Add barley and cook, stirring often, for 4 minutes. Stir in garlic, carrots, parsnips and rutabaga. Stir in broth, tomatoes, half of the parsley, thyme, Worcestershire sauce, basil, and salt and pepper to taste; bring to boil. Reduce heat to low, cover and simmer for 40 minutes or until vegetables are tender. Stir in turkey and peas; sprinkle with remaining parsley.
Meanwhile, with knife cut lid from the top of rolls. Scoop out interior, leaving about 1-inch (2.5 cm) thick shell; reserve bread for another use. In small bowl, combine 2 tbsp (25 mL) butter and 1 clove of garlic minced; brush inside of rolls. Place on baking sheet and heat in 350°F (180°C) oven for 5 minutes or until heated through. Place on serving plate and spoon in hot stew.
Nutritional Information
1 Serving
- Protein: 22 grams
- Fat: 9 grams
- Carbohydrate: 46 grams
- Calories: 358
- Fibre: 8 grams
- Sodium: 1,095 mg