In a large skillet, melt the butter over medium heat, then add the rice and barley and toast for 3 to 4 minutes, stirring occasionally. Season the grains with the nutmeg and 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, and cook until the liquid is absorbed 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.