Barley Jambalaya
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Ingredients
- 1 cup instant pearl barley
- 4 cups water
- 2 whole bay leaves
- 3 medium onions
- 2 small celery stalks
- 1 cup diced green, red, yellow, or orange bell pepper
- 2 medium cloves garlic
- 1 tablespoon canola oil
- 4 ounces ground turkey
- 2 (14.5-oz) cans diced tomato (no salt added)
- 1 teaspoon salt
- 1/2 teaspoon ground cayenne pepper
- 1 1/2 teaspoons dried oregano
- 1 teaspoon ground black pepper
Instructions
- In a colander, rinse barley under cold water.
- In a medium pot over high heat, bring barley, water, and bay leaves to a boil. Reduce heat to low and cover. Cook barley until tender and water is absorbed, about 20-30 minutes.
- In a colander, drain barley. Set aside.
- Peel, rinse, and dice onions. Rinse and dice celery and pepper. Peel and mince garlic.
- In a large pot over medium-high heat, heat oil.
- Add onions, celery, pepper, and garlic to pot. Mix well. Cook until veggies are soft, about 5 minutes.
- Add ground turkey. Cook until internal temperature registers 165 °F on a food thermometer, about 5 minutes more.
- Add tomatoes and their juices. Bring to a simmer.
- Add spices. Stir to combine. Cover and reduce heat. Cook at a low simmer for 15 minutes.
- Add cooked barley to the mixture. Stir to combine. Add more water or broth, if needed. Cook over low heat to bled flavors, about 5-10 minutes more.
- Remove bay leaves and serve.
Nutrition
| Calories | 230 |
|---|---|
| Protein | 9 g |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 15 mg |
| Sodium | 440 mg |
| Carbohydrates | 41 g |
| Dietary Fiber | 9 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Meeting Your MyPlate Goals on a Budget MyPlate National Strategic Partners Toolkit