Turkey And Barley Jambalaya

Ingredients

• 1 cup instant pearl barley
• 4 cups water
• 2 whole bay leaves
• 2 medium onions
• 1 cup diced celery
• 1 cup diced bell pepper
• 2 medium cloves garlic
• 1 tablespoon canola oil
• 4 ounces ground turkey
• 2 (14.5-oz) cans diced tomatoes
• 1 teaspoon salt
• 1/2 teaspoon ground cayenne pepper
• 1 1/2 teaspoons dried oregano
• 1 teaspoon ground black pepper

Method

1. 1 Rinse barley in a colander. In a medium pot, bring barley, water, and bay leaves to a boil. Reduce heat to low, cover, and cook until tender and water is absorbed, about 20-30 minutes. Drain and set aside.
2. 2 Dice onions, celery, and bell pepper. Mince garlic. Heat oil in a large pot over medium-high heat. Add vegetables and garlic; cook until soft, about 5 minutes.
3. 3 Add ground turkey and cook until browned and internal temperature reaches 165°F, about 5 minutes. Stir in diced tomatoes and their juices; bring to a simmer.
4. 4 Add salt, cayenne, oregano, and black pepper. Stir to combine. Cover and reduce heat to low; simmer for 15 minutes.
5. 5 Stir in cooked barley. Add more water or broth if needed. Cook over low heat to blend flavors, about 5-10 minutes. Remove bay leaves and serve.