Pearl barley: 50g (1/4 cup, dry), Turkey breast (cooked): 85g (3 oz, diced), Cranberries (dried): 15g (1 tbsp), Celery: 30g (1 stalk, diced), Onion: 50g (1/2 small, diced), Garlic: 3g (1 clove, minced), Chicken broth (low-sodium): 120ml (1/2 cup), Almonds (sliced): 10g (1 tbsp), Parsley (fresh): 5g (1 tbsp, chopped), Thyme (fresh): 2g (1/2 tsp, chopped), Olive oil: 5ml (1 tsp), Lemon juice: 5ml (1 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Heat 5ml olive oil in a pot over medium heat. 2. Add 50g diced onion and 30g diced celery. Cook until softened, about 5 minutes. 3. Add 3g minced garlic and cook for 30 seconds. 4. Add 50g pearl barley and stir to coat with oil. Cook for 1-2 minutes. 5. Add 120ml chicken broth, 2g chopped thyme, 1g salt, and 1g black pepper. 6. Bring to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes, until barley is tender and liquid is absorbed. 7. Stir in 85g diced cooked turkey, 15g dried cranberries, and 10g sliced almonds. Cook for another 2-3 minutes until heated through. 8. Stir in 5g chopped parsley and 5ml lemon juice before serving.
