Ingredients
The following ingredients have 2 Servings
- 10oz (300gr) turkey cutlets or tenderloin, cut into bite-size pieces
- 1 onion, quartered, then sliced
- 2 cloves garlic, minced
- 1 medium carrot, cut into matchsticks
- 1/2 tsp paprika
- 1 1/2 cups (15oz (450gr) red beans, rinsed and drained
- 1/3 cup green olives, cut in half
- 3oz (90gr) feta, cubed or crumbled
- 1 tbs olive oil
- 1/2 cup (4oz, 120ml) chicken broth
- 2 tsp cornstarch (maizena, corn flour), dissolved in 2 tbs water
- 1/2 cup (2.8oz, 80gr) barley, quick-cooking
- 1 cup (8oz, 240ml) chicken broth
Instruction
- Cook barley in stock until tender, about 15 minutes (or whatever your package says)
- Heat olive oil in a large skillet over medium-high heat.
- Add onions, carrots to skillet and sauté for 5 minutes.
- Add garlic, paprika, turkey, and sauté for 5 minutes longer.
- Add red beans and heat through.
- Add chicken stock, cover, reduce heat and simmer for 10 minutes.
- Dissolve cornstarch in water, add to skillet and stir until thickened.
- Add olives, feta and stir, just until the feta starts to melt.
- Remove from heat and serve over barley.
