Servings: 6

Cooking Time: 4 Hours

Ingredients:

3 tbsp. extra virgin olive oil

1 onion, chopped fine

3 cloves garlic, chopped fine

1 tsp turmeric

½ tsp cumin

½ tsp ginger

½ tsp salt

½ tsp pepper

6 cups chicken broth, low sodium

6-8 strips of lemon peel, pith removed

1 cup barley

2 cups turkey, cooked & chopped

2 tbsp. lemon juice

¼ cup fresh parsley, chopped

¼ cup cilantro, chopped

Directions:

1- Add the oil to the cooking pot and set to saute on med-heat.

2- Add the onion and cook 2-3 minutes until translucent. Stir in the garlic and cook 1 minute more.

3- Add turmeric, cumin, ginger, and salt, stir to mix. Pour in the broth, zest, and barley. Add the lid and set to slow cook on low. Cook 3-3 ½ hours until barley is tender.

4- When the barley is cooked, add the turkey, lemon juice, parsley, cilantro, salt, and pepper and cook 30 minutes or until heated through. Discard the lemon peel before serving.

Nutrition:

InfoCalories 94

Total Fat 4g

Total Carbs 9g

Protein 6g

Sodium 156mg.