Servings: 6

Cooking Time: 4 Hours


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


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.


InfoCalories 94

Total Fat 4g

Total Carbs 9g

Protein 6g

Sodium 156mg.