TURKEY BARLEY GOULASH CASSEROLE (RICE COOKER)
Healthy and easy rice cooker dish that you don't have to babysit, inspired by a Moosewood creation. This will be more like a casserole consistency than a stew, because the barley soaks up the cooking liquid. You can sub a can of diced tomatoes for the tomato paste and water. You may top with shredded cheddar cheese if you wish. This reheats wonderfully.
Provided by Demandy
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Set rice cooker to "Quick Cook", or if you don't have that setting just turn on the rice cooker. Toss in first five ingredients, closing cover in between chopping to keep the heat inside. Peek every few minutes and stir to break up turkey clumps, then close the cover again.
- When turkey is cooked, add rest of ingredients. If you don't have the final three spices, you can leave them out or substitute your own favorites.
- Close cover and set rice cooker to brown rice setting. If you don't have a brown rice setting, set it for white rice. When it finishes, check to ensure barley is cooked through. If barley is still too chewy, let it run another cycle. It should take about 40 minutes. If mixture is too dry, add a little more water.
- Top with cheddar or parmesan cheese if you wish.
Nutrition Facts : Calories 351, Fat 10.5, SaturatedFat 2.8, Cholesterol 89.6, Sodium 1340.1, Carbohydrate 39.2, Fiber 9.3, Sugar 8.4, Protein 26.7
TURKEY GOULASH
A lighter version of the classic goulash. Serve with a salad for a quick and healthful meal.
Provided by Denise Lutinski
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- In a large skillet over medium heat, cook the turkey until browned.
- Stir in the stewed tomatoes, garlic, tomato sauce, sugar and basil, and then simmer for about 20 minutes.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, and then drain. Combine the pasta and turkey mixture; toss and serve.
Nutrition Facts : Calories 311.2 calories, Carbohydrate 46.9 g, Cholesterol 44.8 mg, Fat 6.1 g, Fiber 2.9 g, Protein 18.3 g, SaturatedFat 1.6 g, Sodium 325.2 mg, Sugar 5.9 g
TURKEY AND RICE CASSEROLE WITH YOGURT TOPPING
This Middle Eastern dish may include fried stale pita bread doused with chicken or turkey stock in a casserole and topped with the other ingredients. In the days after Thanksgiving, I'm likely to have all of these ingredients on hand -- except for pita, so here I've made it without.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h10m
Yield Serves six
Number Of Ingredients 13
Steps:
- Mix together the allspice, cinnamon and pepper, and divide into two equal portions (1 teaspoon each). Set aside.
- Heat 1 tablespoon of the olive oil over medium heat in a heavy 2- or 3-quart saucepan. Add the onion and a pinch of salt. Cook, stirring, until tender, about five minutes. Add the rice and 1 teaspoon of the spice mixture, and stir until the grains begin to crackle. Add 2 cups chicken stock and salt to taste (1/2 to 3/4 teaspoon). Bring to a boil, reduce the heat and simmer 15 minutes until the liquid has been absorbed by the rice. Remove the lid, place a kitchen towel over the pot and then return the lid. Allow to sit undisturbed for 10 minutes.
- Heat the oven to 350 degrees. Oil a 2-quart baking dish. Heat the remaining tablespoon of oil over medium heat in a large, heavy skillet. Add the garlic. In a few seconds, as soon as it begins to smell fragrant, add the remaining spices and the turkey. Stir together for about a minute until the turkey is coated with the mixture. Remove from the heat. Season to taste with salt.
- Spread the rice in the casserole in an even layer. Top with the turkey. Douse with the remaining stock.
- Place the garlic in a mortar and pestle with a pinch of salt, and puree. Stir into the yogurt, along with the lemon juice. Spread over the turkey in an even layer, making sure to completely cover the meat so that it doesn't dry out in the oven. Sprinkle on the nuts. Place in the oven, and bake 15 to 20 minutes, just until warmed through. Do not allow the yogurt to bubble. Serve hot or warm.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 14 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 5 grams, Sodium 708 milligrams, Sugar 6 grams, TransFat 0 grams
RICE AND TURKEY GOULASH
I make do sometimes, as most of us do. A simple recipe in a rice cooker. Inexpensive and pantry friendly. This is probably bland for some people, but it would be tummy friendly to sensitive stomachs, as well as filling. Use a rice cooker, except for the skillet to crumble and brown the ground turkey in. Substitute as you like. (Use left over chicken or diced roast, perhaps?) Keep it simple.
Provided by KissaMew
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Add rice, water, and Golden Mushroom soup to rice cooker.
- Set cooker on white rice setting.
- In a skillet, crumble in and brown ground turkey.
- After about 12 minutes, open the rice cooker and stir the ingredients, then stir in the ground turkey.
- Drain the peas and stir in the rice cooker also.
- Close the rice cooker and finish cooking, maybe 5 more minutes.
- Serve and add pepper and salt to taste at the table.
Nutrition Facts : Calories 626, Fat 11.7, SaturatedFat 3, Cholesterol 89.7, Sodium 418.3, Carbohydrate 94.3, Fiber 8.3, Sugar 6.2, Protein 32.6
HEARTY BARLEY TURKEY SOUP
Just the best turkey soup ever. If you brined your turkey, you will need to add less salt to the soup.
Provided by JR
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 3h50m
Yield 12
Number Of Ingredients 18
Steps:
- Bring water and turkey carcass to a boil in a large pot; add 1 1/2 cup chopped onion, 3 stalks celery, 1/2 cup chopped carrot, peppercorns, 1 pinch thyme, and 1 bay leaf. Simmer, skimming excess fat and foam from top of stock as needed, 2 to 2 1/2 hours. Add more water to stock as it evaporates. Remove carcass from stock and cool. Pull meat from bones and shred; refrigerate until needed. Strain stock and return liquid to pot.
- Mix 1 1/2 pounds carrots, 2 onions, 6 stalks celery, barley, mushrooms, 2 bay leaves, salt, marjoram, black pepper, and 1 pinch thyme into turkey stock and bring to a boil. Reduce heat and simmer soup, stirring occasionally, until barley is fully cooked, 1 hour and 20 minutes. Add turkey meat to the soup and simmer for 10 more minutes. Remove bay leaves before serving.
Nutrition Facts : Calories 113.1 calories, Carbohydrate 22.5 g, Cholesterol 2.4 mg, Fat 1.5 g, Fiber 5.8 g, Protein 3.8 g, SaturatedFat 0.4 g, Sodium 471.5 mg, Sugar 5.2 g
BOBBY'S TURKEY VEGETABLE GOULASH
Bobby loves his goulash. It's still the dish he begs Mama to make for him, even though he can have this easier, leaner version ready for himself when he gets home whenever he likes. Mama often serves her goulash the next day to let the flavors marry; cooking it in a crockpot in a single day achieves the same delicious effect.
Yield serves 4 to 6
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Cook the turkey, breaking it up with a fork, until browned, about 10 minutes.
- Transfer the meat to a crockpot and add the diced tomatoes, tomato sauce, garlic, onion, corn, soy sauce, basil, oregano, garlic powder, salt, and pepper.
- Cover and cook on high for 2 hours or low for 4 hours, or until the goulash has thickened and completely cooked through. Serve the goulash over the macaroni and top with a generous dollop of sour cream.
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