Yes folks, it's another pumpkin recipe!! Pumpkin Barley with Turkey

I admit it, I really love to eat pumpkin during the fall! It's perfect!

This recipe has been a family favorite for the last three years. We eat it all the time! I originally got this from Every Day with Rachael Ray magazine.


Pumpkin Barley with Turkey
makes 3 1/2 cups

1 qt chicken broth
1 Tbsp butter
1/4 c long grain rice (I've used regular and brown rice in place of this before)
3/4 c pearl barley (I used Quaker Barley, didn't see any Pearl Barley at my grocery store this time)
pinch of nutmeg
1/3 pound ground turkey
1 cup canned pumpkin puree
salt

In a small pot, warm the chicken broth over low heat.
In large skillet, melt the butter over medium heat and then add the rice and barley. Toast for 3 - 4 minutes, stirring occasionally. Season the grains with with the nutmeg, then stir in half of the warm broth. Cook until the broth bubbles, about 5 minutes. Then add the turkey, crumbling it as you drop it into the skillet. Cook until the liquid is absorbed the by the grains, about 5 minutes. Stir in the remaining broth, 1/2 cup at a time, allowing the broth to be fully absorbed before adding more. Cook until the barley is tender, about 18 minutes. Stir in the pumpkin puree. Cook overmedium heat until just heated through, about 1 minute. Season to taste with the salt.

Serve with veggies and crusty bread (or make sweet potato biscuits like I did to continue the Fall veggie theme!lol) on the side - delicious!! I'll post pics later - I'm cooking this for supper tonight! You can garnish with either curls of parmesan or some grated parmesan.