|Ghee||30 Milliliter (2 Tablespoon)|
|Curry powder||15 Milliliter (1 Tablespoon)|
|Garam masala||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Ground turkey||1 Pound (500 Gram)|
|Finely chopped onion||250 Milliliter (1 Cup)|
|Yellow bell pepper||1⁄2 , finely chopped|
|Pearl barley||250 Milliliter (1 Cup)|
|Diced acorn/Butternut squash||250 Milliliter (1 Cup)|
|Diced apple||125 Milliliter (1/2 Cup, Granny Smith Or Other Tart Variety)|
|Chicken broth||500 Milliliter (2 Cups)|
1. Set the rice cooker for the Quick Cook or Regular cycle. When the bottom of the bowl gets hot, add ghee and swirl to coat. Sauté curry powder, salt, garam masala, cumin and pepper for 1 minute. Add turkey and onion; sauté, breaking turkey up with the back of a spoon, for 4 to 5 minutes or until turkey is no longer pink.
2. Stir in yellow pepper, barley, squash, apple and broth. Close the lid and reset for the Regular cycle. Set a timer for 40 minutes.
3. When the timer sounds, check to make sure barley is tender. If necessary, continue cooking, checking for doneness every 5 minutes. Switch to the Keep Warm cycle and let stand for 10 minutes, then serve immediately.
Bombay Chicken: Substitute lean ground chicken for the turkey.
To avoid tearing up when you're chopping onions, try refrigerating the onions for 30 minutes first, and don't cut the root off.
For information about rice cooker sizes, see page 13.
• Medium to large rice cooker; fuzzy logic or on/off
Excerpted from 300 Best Rice Cooker Recipes by Katie Chin © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.