Barley Sausage Skillet

Credits

Cooking Light - October 2007

Ingredients

• 1 (14oz) can chicken broth
• 1 cup quick-cooking barley (you can find the slow cooking kind in the bean section of the store)
• 8 oz hot turkey Italian sausage
• 1 tsp olive oil
• 1 cup chopped onion
• 1/2 cup chopped red bell pepper
• 8 oz sliced mushrooms
• 2 tsp minced garlic
• 2 tbs Madeira wine (or sherry or white wine)
• 1/4 cup thinly sliced basil
• 1/8 tsp black pepper
  

Directions

1. Place broth in a small saucepan; bring to a boil.  Add barley to a 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.  Remoe 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; saute 4 minutes or until liquid evaporates.  Add garlic; saute 1 minute.  Return sausage to pan.  Stir in Madeira; saute 2 minutes.  Add barley; cook 1 minute or until thoroughly heated.  Remove from heat; stir in basil and black pepper. 
   

Yield: 4 servings (serving size: 1 1/4 cups).

Calories 337 (22% from fat) 

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