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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut squash in half and put in microwave dish, cut sides down. Nuke covered for 5 minutes on high in 1/4" of water. | 2. Turn on rice cooker (regular switch or quick steam) and cook turkey and onion together. When turkey is browned, drain off fat. | 3. Remove squash from microwave. Careful, it is hot! Score the squash flesh vertically and horizontally to make 1 inch squares. Scoop out squash cubes into cooker. | 4. Add rest of ingredients to cooker. Stir to combine. | 5. Set rice cooker to "brown rice" setting and cook until done. If you have a one button cooker, turn it on and check when done. You may need to do 1.5 cycles to fully cook the barley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pearl barley	1	cup		704.0	155.44	19.82	2.32
onion	1		diced	44.0	10.274000000000001	1.21	0.11
tart apple	1		diced	-	-	-	-
yellow pepper	1/2		diced	-	-	-	-
acorn squash	1			-	-	-	-
turkey	1	lb	lean ground	648.2681	0.5893	98.1016	25.5681
curry powder	3	teaspoons		19.5	3.3498	0.8574	0.8406
garam masala	1/2	teaspoon		-	-	-	-
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
chicken broth	1	can		94.55	2.2875	13.481	3.1719999999999997
water	1/4	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.