Barley Risotto With Turkey and Mushrooms

• 4 tablespoons butter or extra virgin olive oil, or a combination
• 1/2 cup chopped scallions or onion
• 1 cup pearl barley
• 1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried, or 1 tablespoon 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 pound 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.
2. When butter is melted or oil is hot, add scallions or onion and cook, stirring, until softened, about 5 minutes.
3. Add barley and cook, stirring, for a minute or so, until glossy; add herb, liquid and salt and pepper.
4. Bring to a boil.
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. Meanwhile, heat remaining butter or oil in a skillet over medium-high heat; cook turkey, stirring occasionally, until browned and crisp.
7. Remove with a slotted spoon, then cook mushrooms until crisp in same pan; remove.
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. Stir in turkey and mushrooms and continue to cook until all is hot and combined, then garnish and serve.

butter, scallions, pearl barley, tarragon, water, salt, turkey meat, shiitake mushrooms, parsley

Taken from cooking.nytimes.com/recipes/1016954 (may not work)