Serves 6
279 cal · 60 min
Barley Jambalaya
Recipe GLPR93f745fb460a6a
A hearty, one-pot jambalaya made with pearl barley instead of rice, creating a wholesome and filling main dish. This Louisiana-inspired grain bowl combines ground turkey with sautéed aromatics, bell peppers, tomatoes, and warming spices for a satisfying meal that serves six.
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Ingredients
1 cup instant pearl barley
4 cups water
2 bay leaves
3 medium onions, diced
2 small celery stalks, diced
1 cup diced bell pepper (green, red, yellow, or orange)
2 medium garlic cloves, minced
1 tablespoon canola oil
4 ounces ground turkey
2 (14.5-ounce) cans diced tomatoes, no salt added
1 teaspoon salt
1/2 teaspoon ground cayenne pepper
1 1/2 teaspoons dried oregano
1 teaspoon ground black pepper
Directions
Heat canola oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add diced onion, celery, and bell pepper; cook for 5 to 7 minutes, stirring frequently, until the vegetables begin to soften and release their aromas.
Add minced garlic to the pot and stir continuously for about 1 minute until fragrant, being careful not to scorch it.
Crumble the ground turkey into the pot, breaking it into small pieces with a wooden spoon or spatula. Cook for 5 to 7 minutes, stirring occasionally, until the turkey is no longer pink (internal temperature of 165°F when measured with a meat thermometer).
Stir in the dried oregano, ground cayenne pepper, black pepper, and salt. Mix well to coat the turkey and vegetables with the spices, cooking for about 1 minute.
Add the pearl barley, water, and bay leaves to the pot. Bring the mixture to a boil over high heat, stirring occasionally.
Reduce heat to low, cover the pot with a lid, and simmer for 20 minutes, stirring occasionally to prevent sticking.
Stir in both cans of diced tomatoes with their juices, mixing well to combine.
Return to a gentle simmer, cover, and continue cooking for 10 to 15 minutes longer, or until the barley is tender and most of the liquid has been absorbed. Taste and adjust seasonings as needed.
Remove from heat and let rest, covered, for 5 minutes. Remove and discard the bay leaves before serving.
