Myplate Cnpp/Barley Jambalaya

Ingredients

• 1 cup instant pearl barley
• 4 cups water
• 2 whole bay leaves
• 3 medium onions
• 2 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

‍ Instructions

1. To save time, cook barley up to 2 days in advance. Refrigerate until ready to use. Add to pot in step 10. Or, use another whole grain you have made in advance, like brown rice.
2. When doubling this recipe, do not double cayenne pepper unless you prefer a very spicy dish.
3. For a vegetarian option, use cooked or canned pinto or black beans, rinsed and drained, in place of meat.

Source: USDA / MyPlate