Barley Jambalaya
Cost $7.5, save $12.5
Source: Recommended by CookPal
- 60 Min
- 6 Servings
- $7.5
Barley Jambalaya
Cost $7.5, save $12.5
Source: Recommended by CookPal
- 60 Min
- 6 Servings
- $7.5
INGREDIENTS
Grains
- 🌾 1 cup instant pearl barley
Liquids
- 💧 4 cups water
Seasonings
- 🍃 2 whole bay leaves
- 🧂 1 teaspoon salt
- 🌶️ 1/2 teaspoon ground cayenne pepper
- 🌿 1 1/2 teaspoons dried oregano
- 🔘 1 teaspoon ground black pepper
Vegetables
- 🧅 3 medium onions
- 🥬 2 small celery stalks
- 🌶️ 1 cup diced green, red, yellow, or orange bell pepper
- 🧄 2 medium cloves garlic
- 🍅 2 (14.5-oz) cans diced tomato
Proteins
- 🍗 4 ounces ground turkey
Oil
- 🛢️ 1 tablespoon canola oil
STEPS
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 peppers. Peel and mince garlic.
In a large pot over medium-high heat, heat canola oil.
Add onions, celery, peppers, 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 blend flavors, about 5-10 minutes more.
Remove bay leaves and serve.
NUTRIENTS
Per 1 serving🔥
230
Calories
- 9Protein
- 41Carbs
- 5Fats
💡 Cook barley up to 2 days in advance for time savings.Use brown rice as an alternative for a different texture.For a vegetarian option, replace turkey with cooked pinto or black beans.Adjust cayenne pepper levels based on your spice preference.