Barley Risotto With Turkey and Mushrooms

1. 1

   Put half the butter or oil in a medium to large skillet over medium-high heat.

2. 2

   When butter is melted or oil is hot, add scallions or onion and cook, stirring, until softened, about 5 minutes.

3. 3

   Add barley and cook, stirring, for a minute or so, until glossy; add herb, liquid and salt and pepper.

4. 4

   Bring to a boil.

5. 5

   Turn heat down to low, cover and cook for 20 to 30 minutes, until barley is tender (it will not become very soft) and liquid is absorbed.

6. 6

   Meanwhile, heat remaining butter or oil in a skillet over medium-high heat; cook turkey, stirring occasionally, until browned and crisp.

7. 7

   Remove with a slotted spoon, then cook mushrooms until crisp in same pan; remove.

8. 8

   Check barleys progress: Continue to cook, if necessary, adding a tablespoon or two more liquid if all liquid has been absorbed and barley is not yet tender.

9. 9

   Stir in turkey and mushrooms and continue to cook until all is hot and combined, then garnish and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.