Ingredients:
1 cup pearl barley
1 medium onions, diced
1 tart apples, diced
1/2 yellow peppers, diced
1 acorn squash ( or butternut)
1 lb lean ground turkey ( or beef or lamb)
3 teaspoons curry powder
1/2 teaspoon garam masala (optional)
1/2 teaspoon cumin
1 (14 1/2 ounce) cans chicken broth
1/4 cup water
Directions:
Cut squash in half and put in microwave dish, cut sides down. Nuke covered for 5 minutes on high in 1/4″ of water.
Turn on rice cooker (regular switch or quick steam) and cook turkey and onion together. When turkey is browned, drain off fat.
Remove squash from microwave. Careful, it is hot! Score the squash flesh vertically and horizontally to make 1 inch squares. Scoop out squash cubes into cooker.
Add rest of ingredients to cooker. Stir to combine.
Set rice cooker to “brown rice” setting and cook until done. If you have a one button cooker, turn it on and check when done. You may need to do 1.5 cycles to fully cook the barley.
Servings: 6
Time preparation: 30 min.
Time total: 90 min.