Barley Jambalaya

Barley Jambalaya


Makes 6 servings. Per Serving:











– 1 cup instant pearl barley

– 4 cups water

– 2 whole bay leaves

– 3 medium onions

– 4 small celery stalks

– 1 cup diced green, red, yellow, or orange bell pepper

– 2 medium cloves garlic

– 1 tablespoon canola oil

– 4 ounces ground turkey

– 2 (14.5-oz) cans diced tomato (no salt added)

– 1 teaspoon salt

– 1/2 teaspoon ground cayenne pepper

– 1 1/2 teaspoons dried oregano

– 1 teaspoon ground black pepper



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.


6. Add onions, celery, pepper, and garlic to pot. Mix well. Cook until veggies are soft, about 5 minutes.


7. Add ground turkey. Cook until internal temperature registers 165 °F on a food thermometer, about 5 minutes more.


8. Add tomatoes and their juices. Bring to a simmer.


9. Add spices. Stir to combine. Cover and reduce heat. Cook at a low simmer for 15 minutes.


10. 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.


11. Remove bay leaves and serve.