Smothered Kielbasa with Barley
adapted from Cooking Light January/February 1998
This was a very loose adaptation because I couldn't bear the thought of going outside to get ingredients from the store. Seriously, people, it's Arctic here in the desert today. I don't think it ever got above 45F. I suffer.
I've never made the original recipe, which called for chicken thighs, bell pepper, mint, and some other changes, and is raved about by the ladies on the Cooking Light chat board. I liked my Southwest version just fine! If the addition of cinnamon sounds too exotically Moroccan for your tastes, you can leave it out without missing it.
Serves 4
cooking spray
1/2 of an onion, sliced vertically
1 poblano chile pepper, charred, peeled, and diced
12-oz turkey kielbasa, sliced
1 teaspoon ground cumin
3/4 teaspoon chili powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon garlic powder
1/8 teaspoon ground chipotle pepper
2 cups low-salt chicken broth
1/3 cup dry white wine
1 cup uncooked pearl barley
1 (14.5-ounce) can diced tomatoes -- drained
a few handfuls of baby spinach, for serving (optional)
1) In a large skillet coated with cooking spray, saute the onion, pepper, kielbasa, and spices for 5 minutes or until the onion is starting to soften.
2)Add the broth and wine and bring to a boil. Add the barley and tomatoes, reduce heat to a simmer, cover and cook for 30 minutes.
3) Uncover and cook for an additional 5 minutes. Check to make sure the barley is done (it should be soft but chewy). Serve over spinach, if desired.
No comments:
Post a Comment