CookPal AI
Barley Jambalaya

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

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 peppers. Peel and mince garlic.

5

In a large pot over medium-high heat, heat canola oil.

6

Add onions, celery, peppers, 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 blend flavors, about 5-10 minutes more.

11

Remove bay leaves and serve.

NUTRIENTS

Per 1 serving

🔥

230

Calories

  • 9
    Protein
  • 41
    Carbs
  • 5
    Fats

💡 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.