Barley Jambalaya

60 min · Serves 6

Based on a recipe from Meeting Your MyPlate Goals on a Budget MyPlate National Strategic Partners Toolkit, via USDA MyPlate Kitchen

What goes in

• 1 cupinstant pearl barley
• 4 cupswater
• 2bay leaves
• 3onions
• 2celery stalks
• 1 cupbell pepper
• 2garlic cloves
• 14.8 mlcanola oil
• 4 ozground turkey
• 2 cansdiced tomatoes
• 4.9 mlsalt
• 2½ mlground cayenne pepper
• 7.4 mldried oregano
• 4.9 mlground black pepper

How to cook it

1. Rinse the barley in a colander under cold running water.
2. Boil the barley, water, and bay leaves in a pot, then lower the heat, cover, and simmer for 20 to 30 minutes until the liquid is absorbed and the grain is tender.
3. Drain any excess water from the barley and set it aside.
4. Dice the onions, celery, and bell pepper, and mince the garlic.
5. Heat the oil in a large pot over medium-high heat.
6. Sauté the onions, celery, pepper, and garlic for about 5 minutes until softened.
7. Add the ground turkey and cook for 5 minutes until it reaches an internal temperature of 165 °F.
8. Pour in the tomatoes with their juices and bring the mixture to a simmer.
9. Stir in the salt, cayenne, oregano, and black pepper, then cover and simmer on low for 15 minutes.
10. Fold in the cooked barley, adding a splash of water or broth if the mixture is too thick, and cook for another 5 to 10 minutes to meld the flavors.
11. Discard the bay leaves before serving.

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