Barley Jambalaya
Serves 6
Adapted from Operation Frontline1 cup pearl barley
4 cups water
2 whole bay leaves
2 medium celery stalks, diced
1 medium green bell pepper, diced
3 medium onions, diced
2 medium cloves garlic, minced
4 ounces turkey ham, diced into 1/4″ pieces
1 tablespoon canola oil
28 ounces diced tomatoes, no salt added
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 1/2 teaspoons dried oregano
1 teaspoon black pepperRinse barley under cold water. Combine barley with water and bay leaves in a saucepan and bring to a boil over medium high heat. Reduce to simmer and cook until tender and the water has absorbed, about 45 minutes. Drain excess water and set aside. Heat oil in a large soup pot over medium high heat; add celery, peppers, onions, garlic and turkey ham and saute for 5-10 minutes. Add tomatoes, turn heat to high, and bring to a boil. Stir in pieces, cover reduce heat and simmer for about 15 minutes. Add cooked barley to the soup and more liquid if needed. Cook for an additional 5-10 minutes for flavors to meld. Remove bay leaves and serve.
Notes: If you use quick cooking barley, do not precook it, but rather add the barley and water to the other ingredients and let it simmer together.
This recipe was published @ https://cookingwithmichele.com/2009/09/barley-jambalaya/
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