Barley Jambalaya

Ingredients

• 1 cup Instant pearl barley
• 4 cups Water
• 2 tbsp Whole bay leaves
• 3 piece(s) Onions
• 2 cup Celery stalks
• 1 tsp Diced green, red, yellow, or orange bell pepper
• 2 tsp Cloves garlic
• 1 tbsp Canola oil
• 4 oz Ground turkey
• 29 tbsp Cans diced tomato (no salt added
• 1 tsp Salt
• 1/4 tsp Ground cayenne pepper
• 1 tsp Dried oregano
• 1 tsp Ground black pepper

Instructions

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.
4. Peel, rinse, and dice onions. Rinse and dice celery and pepper. Peel and mince garlic.
5. 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.
6. Add ground turkey. Cook until internal temperature registers 165 °F on a food thermometer, about 5 minutes more.
7. Add tomatoes and their juices. Bring to a simmer.
8. Add spices. Stir to combine. Cover and reduce heat. Cook at a low simmer for 15 minutes.
9. 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.
10. Remove bay leaves and serve.

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