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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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This is a scrumptious sandwich recipe that will soon become a staple in your house.National Barley Foods Council, Mary Sullivan, Spokane, Washington Ingredients:
1-1/2 cups water |
1/2 cup medium pearl barley |
1/4 teaspoon salt |
3/4 pound ground turkey |
1 cup chunky salsa |
1 cup fresh or frozen corn |
1 can (4 ounces) chopped green chilies, drained |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1 teaspoon ground cumin |
1/2 teaspoon dried oregano |
1/2 teaspoon garlic powder |
3 cups (12 ounces) shredded cheddar cheese |
12 flour tortillas (6 to 7 inches), warmed |
Directions:
1. In a saucepan, combine water, barley and salt; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until tender. In a skillet, cook turkey until no longer pink; drain. Add the barley, salsa, corn, chilies, olives and seasonings; cover and simmer for 15 minutes. Stir in the cheese. Spoon into tortillas and roll up. Yield: 1 dozen.
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