Barley 'Risotto' with Turkey and Mushrooms

Page: cooking.nytimes.com/recipes/1016954-barley-risotto-with-turkey-and-mushrooms

| Course Type: Main Courses

(1 review)

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Recipe Reviews

Surprisingly good and takes minimal effort. An onion, sauteed in olive oil, has barley added, then herbs and water. The recipe does not have the incessant stirring of typical risotto recipes. While the barley cooks (takes about 35 min), you crisp up some mushrooms and cook (or cut up previously cooked) turkey. At the end you mix it all together along with some parsley. This looked nice, smelled good, and made a satisfying main.

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