Submitted by: Barbara Dodson
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Servings: 4
Planning ahead for leftover turkey; can also use chicken. Use organic veggies!
1 tbsp. extra virgin olive oil
4 sml. carrot
4 sml. celery stalk, fresh, organic
1 med. onion
1 1/2 turkey breast, skin-on, free-range, organic
sea salt & black pepper to taste
6 c. chicken stock
5 spg. fresh thyme
5 c. baby spinach
1 c. pearled barley
In a large Dutch oven, heat oil over medium-high heat. Add carrots, celery, and onion. Cook until tender, about 5-6 minutes. Add turkey pieces or chicken and cook a couple minutes.
Add broth and fresh thyme and barley and bring to a boil. Stir in barley. Cover, reduce heat, and simmer until barley is tender about 10- to 15 minutes.
Add spinach and cook until just wilted, about a minute. Season to taste with salt and pepper and serve.
I enjoy leftovers the following day for lunch or a quick dinner. Flavors tend to mingle nicely when stored in fridge overnight.
ENJOY!!
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