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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Madeira is a slightly sweet Portuguese fortified wine. Substitute sherry or fruity white wine, if necessary. Serve with broccoli sautéed with garlic and lemon, and corn bread. Ingredients:
1 (14-ounce) can fat-free, less-sodium chicken broth |
1 cup quick-cooking barley |
cooking spray |
8 ounces hot turkey italian sausage |
1 teaspoon olive oil |
1 cup chopped onion |
1/2 cup chopped red bell pepper |
1 (8-ounce) package presliced mushrooms |
2 teaspoons bottled minced garlic |
2 tablespoons madeira wine |
1/4 cup thinly sliced fresh basil |
1/8 teaspoon black pepper |
Directions:
1. Place broth in a small saucepan; bring to a boil. Add barley to pan. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove casings from sausage. Add sausage to pan; cook 3 minutes, stirring to crumble. Transfer to a bowl. Heat oil in pan over medium-high heat. Add onion, bell pepper, and mushrooms; sauté 4 minutes or until liquid evaporates. Add garlic; sauté 1 minute. Return sausage to pan. Stir in Madeira; sauté 2 minutes. Add barley; cook 1 minute or until thoroughly heated. Remove from heat; stir in basil and black pepper.
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