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Bombay Turkey

I love to serve this dish in the fall, when the combination of crisp apple, squash and yellow peppers seems to match the colors of the season. Enjoy!
Ingredients
  Ghee 30 Milliliter (2 Tablespoon)
  Curry powder 15 Milliliter (1 Tablespoon)
  Salt 1 Teaspoon
  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)
Directions

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.

Variation
Bombay Chicken: Substitute lean ground chicken for the turkey.

Tips
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.

Recipe Summary

Cuisine: 
Indian
Course: 
Main Dish
Ingredient: 
Turkey
Servings: 
4

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