German Beef and Barley Bake   Turkey Barley Stir-Fry   Thai Barley Stir-Fry
Turkey Barley Skillet Supper    Bayside Barley Supper   Cheesy Barley Bean Bake
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Turkey Barley Stir-Fry

2 teaspoons olive oil
2 cups cooked pearl barley, cooking directions below
1-1/2 cups cooked and cubed turkey
1/2 cup finely chopped red bell pepper
1/2 cup sliced green onion
3 eggs
1 teaspoon garlic salt
1/2 teaspoon ground ginger
1 tablespoon low-sodium soy sauce
1/4 cup slivered almonds, toasted

Heat oil in large skillet over medium-high heat. Add barley, turkey, bell pepper and onion. Stir-fry 4 to 5 minutes. In small bowl, beat together eggs, garlic salt and ginger. Add to barley-turkey mixture, stir-frying until egg mixture is cooked. Sprinkle on soy sauce and almonds. Stir to combine and serve. Makes 8 servings.

To cook pearl barley
In medium saucepan with lid, bring 3 cups water to a boil. Add 1 cup pearl barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Makes about 3 to 3-1/2 cups. NOTE: Pearl barley may be cooked ahead of time, placed in an airtight container and refrigerated or frozen for up to a week. For best results, bring refrigerated or frozen cooked barley to room temperature before using.