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Barley Jambalaya

Servings 8


  • 1 cup instant pearl barley
  • 4 cups water
  • 2 whole bay leaves
  • 3 medium onions diced
  • 2 medium celery stalks chopped
  • 1 medium bell pepper diced
  • 2 medium cloves garlic minced
  • 1 Tablespoon canola oil
  • 4 ounces ground turkey
  • 2 14 ½-ounce cans diced tomatoes, no salt added
  • 1 Teaspoon salt
  • ½ Teaspoon ground cayenne pepper
  • 1 ½ Teaspoon dried oregano
  • 1 Teaspoon ground black pepper


  • In a colander, rinse barley under cold water.
  • 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.
  • In a colander, drain barley. Set aside.
  • In a large pot over medium-high heat, heat oil.
  • Add onions, celery, pepper, and garlic to pot. Mix well. Cook until veggies are soft, about 5 minutes.
  • Add ground turkey. Cook until turkey is cooked through, about 5 minutes more.
  • Add tomatoes and their juices. Bring to a simmer.
  • Add spices. Stir to combine. Cover and reduce heat. Cook at a low simmer for 15 minutes.
  • 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.
  • Remove bay leaves and serve.
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