Turkey & barley salad ^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Barley |
| 4 | cups | Water |
| 1¾ | pounds | Turkey drumstick |
| ⅛ | teaspoon | Pepper |
| 1 | Carrot, chopped | |
| 1 | Celery stalk, chopped | |
| 1 | Vegetable bouillon cube | |
| 1 | cup | Boiling water |
| ½ | cup | Pitted prunes, quartered |
| 1 | Leek, white part only, cut into very thin rings | |
| 2 | tablespoons | Safflower oil |
| 2 | tablespoons | Red wine vinegar |
| 2 | tablespoons | Sour cream |
| ½ | teaspoon | Salt |
Directions
Cover barley with water and soak 12 hours. After soaking, transfer to large saucepan. Rub drumstick well with pepper and place on barley.
Cover and simmer gently 50 minutes, turning drumstick after 30 minutes. Add carrot and celery to turkey for final 15 minutes of cooking time, adding more water if necessary. Drain barley, Remove turkey from bone and cut into 1¼" pieces. Dissolve bouillon in boiling water. combine barley with prunes, leek, turkey, bouilon, oil, vinegar, sour cream and salt. Before serving, add a bit more vinegar and salt if desired.
Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 03-24-95