Barley Jambalaya

Ingredients

• 1 cup instant pearl barley
• 4 cups water
• 2 whole bay leaves
• 3 medium onions
• 2 medium celery stalks
• 1 medium green, red, yellow, or orange bell pepper
• 2 medium cloves garlic
• 1 Tablespoon canola oil
• 4 ounces ground turkey
• 2 (14½-ounce) cans diced tomatoes, no salt added
• 1 teaspoon salt
• ½ teaspoon ground cayenne pepper
• 1½ teaspoons dried oregano
• 1 teaspoon ground black pepper

Optional Ingredients

Materials

• Can opener
• Colander
• Cutting board
• Large pot with lid
• Measuring cups
• Measuring spoons
• Medium pot with lid
• Mixing spoon
• Sharp knife

Instructions

In Advance

1. In a colander, rinse barley under cold water.
2. 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.
3. In a colander, drain barley. Set aside.

Preparation

1. Peel, rinse, and dice onions. Rinse and dice celery and pepper. Peel and mince garlic.
2. In a large pot over medium-high heat, heat oil.
3. Add onions, celery, pepper, and garlic to pot. Mix well. Cook until veggies are soft, about 5 minutes.
4. Add ground turkey. Cook until turkey is cooked through, about 5 minutes more.
5. Add tomatoes and their juices. Bring to a simmer.
6. Add spices. Stir to combine. Cover and reduce heat. Cook at a low simmer for 15 minutes.
7. Add cooked barley to the mixture. Stir to combine. Add more water or broth, if needed. Cook over low heat to blend flavors, about 5–10 minutes more.
8. Remove bay leaves and serve.