Sunday, February 14, 2010

Turkey-Apple-Barley Risotto


So I wanted to make a special dinner for me and my baby (my lil' puppy) so I needed to make something not too spicy and no wheat or corn). Well RICE! I wanted to make risotto because its a dish both he and I could enjoy (normally I do not feed my dog people food). Well, first I googled healthy risotto recipes and I found one by Mario Batali which called for green apples, white wine, and a few other things I don't have so I took the recipe and re-invented it. Plus, I had to had protein in there too.

Turkey Apple-Barley Risotto
3T margarine
1/5 cups pearl barley
1/2 cup thinly slice red onion
1 thinly sliced gala apple
10 oz ground turkey
3-4 cups of low sodium vegetable broth
1 cup water
salt and pepper
1/4 cup parmesan reggiano
handful of cilantro
In a deep pan over medium heat  melt 2T of better with the EVOO and sautee the onions. Add the apple and meat next. Cook few more minutes and then add the barley. Once the meat starts look pretty cooked and the barley is nicely coated with the oil (4-5 minutes) add 1 cup water (I used water because I can't give alcohol to my puppy). Once the water has been absorbed, add about 1.5 cups of broth. Stirring occasionally, continue to add the broth when you see its mostly absorbed. The total amount of liquid will depend on your barley (keep adding liquid until its cooked). Add the cheese next and stir. I add salt and pepper next because the parmesan is kinda salty so if I add salt first the dish may turn out too salty. Turn the heat off and stir in cilantro.

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