Barley Jambalaya

1 cup instant pearl barley
4 cups water
2 whole bay leaves
3 medium onions
2 medium celery stalks
1 medium green, red, yellow, or orange bell pepper
2 medium cloves garlic
1 tablespoon canola oil
4 ounces ground turkey
2 (14 1/2 ounce) cans diced tomatoes, no salt added
1 teaspoon salt
1/2 teaspoon ground cayenne pepper
1 1/2 teaspoons dried oregano
1 teaspoon ground black pepper
In Advance
Preparation

1. In a colander, rinse barley under cold water.
2. 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 30 minutes.
3. In a colander, drain barley. Set aside.

4.  Peel, rinse, and chop onions. Rinse and chop celery and pepper. Peel and chop garlic.
5. In a large pot over medium-high heat, heat oil.
6. Add onions, celery, pepper, and garlic to pot. Mix well. Cook until veggies are soft, about 5 minutes.
7. Add ground turkey. Cook until turkey is cooked through, about 5 minutes more.
8. Add tomatoes and their juices. Bring to a simmer.
9. Add spices. Stir to combine. Cover and reduce heat. Cook at a low simmer for 15 minutes.
10. Add cooked barley to the mixture. Stir to combine. Add more water, if needed. Cook over low heat to blend flavors, about 5-10 minutes more.
11. Remove bay leaves and serve.

*Adapted from Share Our Strength’s Cooking Matters.®