2 onions, chopped
2/3 cup pearl or pot barley
2 cloves garlic, minced
2 each carrots and parsnips, sliced
1-1/2 cups cubed, peeled rutabaga
2-1/2 cups sodium-reduced chicken or turkey broth
1 can diced tomatoes, undrained
1/4 cup chopped fresh parsley
1 tsp each dried thyme leaves and Worcestershire sauce
1/2 tsp dried basil leaves
Salt and pepper
2 cups coarsely cubed cooked turkey
1-1/2 cups fresh or frozen green peas
6 crusty rolls
1. In large saucepan, heat oil over medium heat. Add onions and cook for 3 minutes. Add barley and cook, stirring often, for 4 minutes. Stir in garlic, carrots, parsnips and rutabaga. Stir in broth, tomatoes, half of the parsley, thyme, Worcestershire sauce, basil, and salt and pepper to taste; bring to boil. Reduce heat to low, cover and simmer for 40 minutes or until vegetables are tender. Stir in turkey and peas; sprinkle with remaining parsley.
2. Meanwhile, with knife cut lid from the top of rolls. Scoop out interior, leaving about 1-inch thick shell; reserve bread for another use. In small bowl, combine 2 tbsp butter and 1 clove of garlic minced; brush inside of rolls. Place on baking sheet and heat in 350°F oven for 5 minutes or until heated through. Place on serving plate and spoon in hot stew.
Nutritional information is available at Foodland Ontario.