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I test all of the recipes that I share with you on Planet Green, and my husband is the guinea pig I test them on. He is truly a good sport about trying anything, but I feel that perhaps I have been pushing his level of tolerance with the sheer amount of kale, lentils, and swiss chard I've been serving lately. A certain level of trepidation had entered his voice the other night when he asked, "What's for dinner?" When I enthusiastically replied "Barley!" there was that missed beat before he said "Great!"As it turned out, it was great. I didn't use turkey for this recipe, because my Thanksgiving is long over. I used fresh chicken, which worked perfectly. Feel free to use leftover turkey, fresh turkey or chicken. If you are vegetarian add a few more types of mushrooms, or maybe you have some Tofurky left over from yesterday to toss in.
I think the key to this recipe is the separate cooking of the barley and the poultry and mushrooms. The recipe calls for the turkey and mushrooms to be stirred into the barley at the last minute, but I just spooned them on top. That way, you get the soft chewy texture of the barley on the bottom and the crispy texture of the poultry on the top, and it makes a really nice contrast.
This recipe was really easy, and unlike real risotto doesn't require constant stirring and attention. I had enough barley left over that the next day, I added more stock and vegetables and had a really nice barley soup for lunch.
Barley Risotto with Turkey and Mushrooms
Serves 4
4 tbsp butter or extra virgin olive oil, or a combination
1/2 cup chopped scallions or onion
1 cup pearl barley
1 tsp chopped fresh tarragon or 1/2 tsp dried, or 1 tbsp chopped fresh chervil, mint, dill or parsley
3 cups any stock or water, warmed
salt and freshly ground black pepper
1 cup chopped cooked or raw turkey meat
1/4 lb shiitake mushrooms, caps only, sliced
chopped parsley leaves for garnish.
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.
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 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.
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.
This recipe is by Mark Bittman and is from The New York Times, Wednesday, November 21, 2007
Difficulty level: Easy
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