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Ingredients
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3 cups water
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1 cup uncooked pearl barley
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2 tablespoons olive oil
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2 medium onions, chopped
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1 bunch leeks, chopped
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1 ¼ pounds ground turkey
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2 ½ quarts beef stock
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1 ½ cups Chinese rice wine
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2 ½ tablespoons ground coriander
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freshly ground black pepper to taste
Directions
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In a saucepan, bring the 3 cups water to a boil. Stir in the barley. Reduce heat, cover, and simmer 30 minutes.
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Heat the olive oil in a stock pot over medium-high heat, and saute the onions and leeks until tender. Mix in the turkey, and cook until heated through. Pour the beef stock into the pot, and stir in the cooked barley. Reduce heat to low, cover, and cook 1 hour, stirring occasionally.
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Mix the rice wine into the soup, and season with coriander. Continue cooking about 10 minutes. Season with pepper to serve.
Cook's Note:
Substitute sherry for the rice wine if desired.
Nutrition Facts (per serving)
319 | Calories |
9g | Fat |
32g | Carbs |
17g | Protein |
Nutrition Facts | |
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Servings Per Recipe 10 | |
Calories 319 | |
% Daily Value * | |
Total Fat 9g | 12% |
Saturated Fat 2g | 10% |
Cholesterol 45mg | 15% |
Sodium 154mg | 7% |
Total Carbohydrate 32g | 12% |
Dietary Fiber 5g | 18% |
Total Sugars 6g | |
Protein 17g | 33% |
Vitamin C 22mg | 25% |
Calcium 78mg | 6% |
Iron 3mg | 19% |
Potassium 471mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.