Barley ‘Risotto’ With Turkey and Mushrooms
Updated Nov. 7, 2022
- Total Time
- About 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons butter or extra virgin olive oil, or a combination
- ½cup chopped scallions or onion
- 1cup pearl barley
- 1teaspoon chopped fresh tarragon or ½ teaspoon dried, or 1 tablespoon chopped fresh chervil, mint, dill or parsley
- 3cups any stock or water, warmed
- Salt and freshly ground black pepper
- 1cup chopped cooked or raw turkey meat
- ¼pound shiitake mushrooms, caps only, sliced
- Chopped parsley leaves for garnish
Nutritional analysis per serving (4 servings)
404 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 44 grams carbohydrates; 9 grams dietary fiber; 4 grams sugars; 19 grams protein; 736 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put half the butter or oil in a medium to large skillet over medium-high heat. When butter is melted or oil is hot, add scallions or onion and cook, stirring, until softened, about 5 minutes. Add barley and cook, stirring, for a minute or so, until glossy; add herb, liquid and salt and pepper. Bring to a boil.
- Step 2
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. Meanwhile, heat remaining butter or oil in a skillet over medium-high heat; cook turkey, stirring occasionally, until browned and crisp. Remove with a slotted spoon, then cook mushrooms until crisp in same pan; remove.
- Step 3
Check barley’s 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. Stir in turkey and mushrooms and continue to cook until all is hot and combined, then garnish and serve.
Private Notes
Comments
I add finely diced fennel or celery to the onions as they saute and a splash of white wine once the vegetables are tender. Then I reduce that before adding the stock and the barley. The flavor is more complex than the original's.
Delicious. I added 1 ounce of dried porcini mushrooms, soaked the mushrooms and added the liquid to the stock for the barley. I then added leeks to the pan before adding the button mushrooms and turkey. Fantastic because no stirring and you can make the mushroom, leek and turkey mixture earlier, put on the barley when guests come and have dinner ready in 30 minutes with no stiring as in normal risotto. Thank you Mark - another winner!
What an elegant recipe! So simple but so delicious. I loved the texture of the barley with the mushrooms. I've made mushroom risotto with arborio before and it doesn't hold up nearly as well as this recipe. Only mod I made was that I used turkey broth from my job's deep-fried-turkey Thanksgiving bash, so I left the turkey meat out. MIGHT have used a larger-than-recommended amount of parsley at the end too - that and the firmness of the barley made it taste so fresh and wholesome.
Subbed fresh dill for tarragon and salmon for turkey. Liked the result a lot. Will continue to make these substitutions.
Made this with leftover "Beer Can Chicken" and my wife and I were pleasantly surprised at how good it tasted. I used chicken stock and some fresh thyme, along with sage.
This was excellent but a little skimpy for four people. There was three of us and it was barely enough. The taste was divine, though, and a brilliant way to use up leftover turkey (especially using fresh, homemade broth).
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