Mildly Curried Turkey Barley Dish Rice Cooker
Transform your weeknight dinner routine with this one-pot *Mildly Curried Turkey Barley Dish*, conveniently made in a rice cooker! Packed with tender turkey breast, hearty pearl barley, and a medley of vibrant vegetables like carrots, peas, and onion, this recipe combines wholesome ingredients with the subtle warmth of mild curry powder and turmeric. A creamy touch of unsweetened coconut milk elevates the dish, infusing it with a luscious, aromatic depth. The rice cooker does all the heavy lifting, making this nutrient-rich meal perfect for busy schedules. Ready in under an hour, it’s a satisfying and flavorful dinner option that’s as simple as it is delicious. Serve it garnished with fresh cilantro for a fragrant finish that ties everything together. Perfect for fans of one-pot meals, healthy comfort food, and easy rice cooker recipes!
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Recipe Information
Ingredients
- 300 grams Turkey breast (cut into bite-sized pieces)
- 1 cup Pearl barley
- 1 cup Coconut milk (unsweetened)
- 1.5 cups Chicken or vegetable broth
- 1.5 teaspoons Mild curry powder
- 0.5 teaspoons Ground turmeric
- 2 cloves Garlic (minced)
- 1 teaspoon Fresh ginger (grated)
- 1 large Carrot (diced)
- 1 cup Frozen peas
- 1 small Yellow onion (diced)
- 1 tablespoon Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh cilantro (chopped, optional for garnish)
Instructions
Prepare the pearl barley by rinsing it under cold water until the water runs clear. Set aside.
In a medium skillet, heat the olive oil over medium heat. Add the turkey pieces and cook until lightly browned on all sides, about 4-5 minutes. Remove from heat and set aside.
In the rice cooker pot, combine the rinsed pearl barley, coconut milk, and chicken (or vegetable) broth.
Add the mild curry powder, turmeric, minced garlic, grated ginger, and diced onion to the rice cooker. Stir to mix the seasonings evenly.
Add the diced carrots and cooked turkey pieces to the mixture, ensuring they are submerged in the liquid.
Close the rice cooker lid and set it to the ‘white rice’ or standard cooking mode (depending on your rice cooker model). Cook until the barley is tender and the liquid is mostly absorbed, about 40 minutes.
Once the rice cooker signals that it is finished, open the lid and quickly stir in the frozen peas, salt, and black pepper. Close the lid and allow the residual heat to cook the peas for 5 minutes.
Fluff the barley mixture gently using a fork, taste to adjust seasoning if necessary, and serve warm.
Garnish with fresh chopped cilantro, if desired, for an extra pop of flavor.
Nutrition Facts
Calories |
2145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 57.0 g | 285% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 247 mg | 82% | |
| Sodium | 2920 mg | 127% | |
| Total Carbohydrate | 223.7 g | 81% | |
| Dietary Fiber | 51.4 g | 184% | |
| Total Sugars | 29.9 g | ||
| Protein | 131.0 g | 262% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 3176 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
