| | Turkey & Barley Salad
1 1/4 cups of barley
4 cups of water
one 1 13/4 pound turkey drumstick
1/8 teaspoon of pepper
1 carrot, chopped
1 celery stalk, chopped
1 vegetable bouillon cube, dissolved in 1 cup boiling water
1/2 cup of pitted prunes, quartered
1 leek, white part only, cut into very thin rings
2 tablespoons of sunflower oil
2 tablespoons of red wine vinegar
2 tablespoons of sour cream
1/2 teaspoon of salt
Place barley and water in bowl; cover and soak for 12 hours. After soaking, transfer barley and water to large saucepan.
Rub drumstick well with pepper and place on barley in pan. Cover and simmer gently for 50 minutes, turning drumstick over after 30 minutes.
Add carrot and celery to turkey for final 15 minutes of cooking time. Add more water if necessary.
Drain barley. Remove turkey meat from bone and cut into 1 1/4 inch pieces.
Bring 1 cup of water to a boil and dissolve bouillon cube in it.
Combine barley with prunes, leek, turkey, bouillon, moil, vinegar, sour cream and salt, Before serving, add a little more red wine vinegar and salt, if desired. Serves 4 |
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