Barley Jambalaya
Prep Rinse barley under cold water.; Peel, rinse, and dice onions; rinse and dice celery and bell pepper; peel and mince garlic.; Heat oil in a large pot over medium-high heat.
| Ingredient | Mass | Operations | ||||
|---|---|---|---|---|---|---|
| canola oil | 14 g1 tablespoon | Saute onionscelery, bell pepper, garlic in oil 5 min | Add turkeycook until 165°F, about 5 min | Add tomatoes and spicessimmer covered 15 min | Stir in cooked barleysimmer 5-10 min to blend flavors | Remove bay leaves and serve |
| onions | 3 medium | |||||
| celery stalks | 2 small | |||||
| bell pepper | 1 cup diced | |||||
| garlic | 2 medium cloves | |||||
| ground turkey | 115 g4 ounces | |||||
| diced tomatoes | 820 g2 | |||||
| salt | 1 teaspoon | |||||
| ground cayenne pepper | 1/2 teaspoon | |||||
| dried oregano | 1 1/2 teaspoons | |||||
| ground black pepper | 1 teaspoon | |||||
| instant pearl barley | 1 cup | Boil barley with water and bay leavesthen simmer 20-30 min until tender | ||||
| water | 950 g4 cups | |||||
| bay leaves | 2 whole | |||||