¼ cup raw wheat berries
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1 large onion (peeled and sliced)
3 tablespoons butter
1 tablespoons olive oil
¼ teaspoon salt
1 teaspoon sugar
2 pounds ground turkey breast
¾ cup 365 Everyday Value coconut milk
½ teaspoon salt
1 teaspoon curry powder
1 teaspoon paprika
¼ cup plain white bread crumbs
1 avocado (skin and pit removed)
3 large tomatillos (husks and skins removed)
2 tablespoons 365 Everyday Value coconut milk
teaspoon curry powder
4 cups chopped lettuce
2 cups chopped cilantro
6 tablespoons crumbled blue cheese
For the turkey cakes: Heat oven to 350 degrees. Grease a standard, 12-cup muffin tin.
Boil wheat berries for 1 hour in 2 quarts of salted water. Drain and set aside.
In a large skillet, caramelize onion with butter, oil, ¼ teaspoon salt and sugar. This should take 30 minutes. Drain off oil and chop.
Add the chopped onions to a large bowl with the turkey, eggs, coconut milk, ½ teaspoon salt, curry, paprika, bread crumbs and drained wheat berries. Mix until well blended.
Spoon mixture evenly into 12 muffin cups and bake for 35 minutes. Remove cakes from tin and keep warm.
For the Tomacado Sauce: Put avocado, tomatillos, coconut milk and curry powder into food processor and blend until thoroughly mixed.
To serve: On each plate put 1 cup of chopped greens and top with 1 tablespoon of blue cheese, put 2 turkey cakes on plate behind salad. Spoon sauce over salad and turkey cakes.
Cook's notes: Wheat berries and caramelized onions may be cooked in advance and refrigerated, in which case serving day preparation time is 45 minutes.