Barley Sausage Skillet

Madeira is a slightly sweet Portuguese fortified wine. Substitute sherry or fruity white wine, if necessary. Serve with broccoli sautéed with garlic and lemon, and corn bread.

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

Ingredients

• 1  (14-ounce) can fat-free, less-sodium chicken broth
• 1  cup  quick-cooking barley
• Cooking spray
• 8  ounces  hot turkey Italian sausage
• 1  teaspoon  olive oil
• 1  cup  chopped onion
• 1/2  cup  chopped red bell pepper
• 1  (8-ounce) package presliced mushrooms
• 2  teaspoons  bottled minced garlic
• 2  tablespoons  Madeira wine
• 1/4  cup  thinly sliced fresh basil
• 1/8  teaspoon  black pepper

Preparation

Place broth in a small saucepan; bring to a boil. Add barley to pan. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove 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; sauté 4 minutes or until liquid evaporates. Add garlic; sauté 1 minute. Return sausage to pan. Stir in Madeira; sauté 2 minutes. Add barley; cook 1 minute or until thoroughly heated. Remove from heat; stir in basil and black pepper.

Nutritional Information

Calories:

337 (22% from fat)

Fat:

8.1g (sat 3.7g,mono 2.6g,poly 1.6g)

Protein:

17.6g

Carbohydrate:

49.1g

Fiber:

9.6g

Cholesterol:

34mg

Iron:

3mg

Sodium:

537mg

Calcium:

49mg