This is a wonderful way to use up a few turkey leftovers in a rich comforting easy dish. Most of the work of this barley risotto is done in the oven so you don't have to worry about constant stirring.
8ouncesmushroomssuch as white button, cremini and shiitakes, halved if small, quartered if large
1 1/2cupspearl barley
1mediumcarrotvery thinly sliced into rounds (about 1 cup)
1cuppeasfresh or frozen (optional)
4 1/2cupschicken stock
1cupcooked turkeyshredded
1tsp.tarragonfresh, chopped
1/2cupgrated Parmesanmore for serving
2tbsp.unsalted butter
¼cupchiveschopped
1pinchKosher salt to taste
1pinchblack pepperto taste
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Instructions
Heat oven to 425 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add onion and garlic, and cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms and remaining 1 tablespoon oil, and season with salt and pepper. Cook, stirring occasionally, until mushrooms start to soften, about 3 minutes.
Stir in barley, carrots and peas and 4 1/2 cups stock , and bring to a boil over high heat. Cover, transfer to the oven and bake until barley is tender and chewy and almost all of the liquid is absorbed, about 30 minutes.
Stir in the turkey, Parmesan and the butter until slightly thickened and creamy. Season with salt and pepper.
Divide among shallow bowls. Sprinkle with chives and more Parmesan, to taste.