INGREDIENTS

  • 3/4 cup pearl barley
  • 1 (15ounce)can pinto beans
  • 1 lb extra lean ground turkey
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup 1% low-fat milk
  • 1/4 cup egg whites
  • 1 tablespoon lemon concentrate
  • 1 teaspoon dried dill
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon mustard

DIRECTIONS

  1. Place 2-1/4 cups water and bring to boil. Add 3/4 cup pearl barley, return to boil.
  2. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
  3. Brown turkey in large frying pan. When done, turn heat down and add milk, cheese, lemon, Worcestershire, dill, mustard, and egg whites. Mix well.
  4. Rinse beans very well in a colander under running water, and add drained beans and cooked barley to frying pan. Stir to combine.
  5. Cook for additional 2-3 minutes over medium heat and serve.