- 4 cups low-sodium chicken stock (32 ounces)
- 1 tablespoon unsalted butter
- 1/4 cup long-grain rice
- 3/4 cup pearl barley
- A pinch of freshly grated nutmeg
- 1/3 pound ground turkey or ground turkey breast
- 1 cup canned pumpkin puree
In a small pot, warm the chicken stock over low heat.
In a large skillet, melt the butter over medium heat, then add the rice and barley and toast for 3-4 minutes, stirring occasionally. Season the grains with the nutmeg and stir in half of the warm stock. Cook until the stock bubbles, about 5 minutes. Then add the turkey, crumbling it as you drop it into the skillet, and cook until the liquid is absorbed by the grains, about 5 minutes. Stir in the remaining stock, 1/2 cup at a time, allowing the stock to be fully absorbed before adding more. Cook until the barley is tender, about 18 minutes.
Stir in the pumpkin puree. Cook over medium heat until just heated through, about 1 minute. Season, to taste, with salt.