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Turkey Barley Stew

2 tbsp (25 mL) vegetable oil
2 Ontario Onions, chopped
2/3 cup (150 mL) pearl or pot barley
2 cloves Ontario Garlic, minced
2 each Ontario Carrots and Parsnips, sliced
1-1/2 cups (375 mL) cubed, peeled Ontario Rutabaga
2-1/2 cups (625 mL) sodium-reduced chicken or turkey broth
1 can (28 oz/796 mL) diced tomatoes, undrained
1/4 cup (50 mL) chopped fresh Ontario Parsley
1 tsp (5 mL) each dried thyme leaves and Worcestershire sauce
1/2 tsp (2 mL) dried basil leaves
Salt and pepper
2 cups (500 mL) coarsely cubed cooked Ontario Turkey
1-1/2 cups (375 mL) fresh or frozen Ontario Green Peas
6 crusty rolls

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.

Meanwhile, with knife cut lid from the top of rolls. Scoop out interior, leaving about 1-inch (2.5 cm) thick shell; reserve bread for another use. In small bowl, combine 2 tbsp (25 mL) butter and 1 clove of garlic minced; brush inside of rolls. Place on baking sheet and heat in 350°F (180°C) oven for 5 minutes or until heated through. Place on serving plate and spoon in hot stew.