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Tex Mex Turkey Corn And Barley Casserole

Healthycooking's picture
Ingredients
  Olive oil/Canola oil 2 Tablespoon
  Onions 2 , coarsely chopped
  Sweet pepper 1 Large, coarsely chopped (Red / Green Variety)
  Finely chopped hot chilies 1 Teaspoon
  Barley 1 Cup (16 tbs), rinsed
  Chicken stock 1 3⁄4 Cup (28 tbs)
  Canned crushed tomatoes 14 Ounce (1 Can)
  Shredded cooked turkey 2 Cup (32 tbs)
  Frozen corn kernels 1 Cup (16 tbs), thawed
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

GETTING READY
1. Preheat the oven to 325°F.

MAKING
2. In a flameproof casserole, heat the oil over moderate heat.
3. Add the onions, sweet and chili peppers and sauté, for 5 to 7 minutes or until tender crisp.
4. Add the barley and sauté for a few minutes until coated with oil.
5. Tip in the stock, crushed tomatoes, and seasonings and bring to a boil.
6. Stir in the shredded turkey.
7. Cover the casserole with a tight fitting lid and transfer it to the preheated oven.
8. Braise, for about 50-55 minutes, stirring occasionally.
9. Stir in the corn and bake covered for another 5-10 minutes until the barley and corn are tender and all liquid is absorbed.
10. Remove and let stand covered for 5 minutes.

SERVING
11. Dish out onto a serving plate or serve directly from the casserole.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Turkey
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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