Barley Jambalaya
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|
14
Ingredients |
6
Servings |
65
Minutes
|
Ingredients
1 cup instant pearl barley 4 cups water 2 whole bay leaves 3 medium onions 2 medium celery sticks 1 medium bell peppers 2 medium cloves garlic 1 tablespoon canola oil 4 oz ground turkey 2 cans tomatoes, diced, no salt added (14 1/2–ounce) 1 1/2 teaspoons dried oregano 1 teaspoon black pepper 1/2 teaspoon cayenne pepper 1 teaspoon salt
Prep Time: 20 Minutes
Cooking Time: 45 Minutes
| Prep Time: 20 Minutes | Cooking Time: 45 Minutes |
- 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 until tender, 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 veggies to pot. Mix well. Cook until soft, about 5 minutes.
- Add ground turkey. Cook until cooked through, about 5 minutes.
- Add tomatoes and their juices. Bring to a simmer. Add spices and stir. Cover and reduce heat. Cook at a simmer for 15 minutes.
- Add cooked barley to mixture. Stir to combine. Cook over low heat for 5-10 more minutes. Remove bay leaves and serve.
