Directions: |
Directions:Servings: 6
Prep Time: 45 mins
Total Time: 1 hr 20 mins
Nutritional Info:
Per serving: Calories 220, Total Fat 3.5 g, Saturated Fat .5 g, Cholesterol 15 mg, Sodium 670 mg, Carbohydrate 39 g, Fiber 9 g, Sugars 9, Protein 9 g, Daily Values: Vitamin A 15%, Vitamin C 70%, Calcium 6%, Iron 15%.
1. Measure and place barley in a colander and rinse under cold water. Add barley, water, and bay leaves to a medium saucepan.
2. Bring to a boil over high heat. Reduce heat to low, cover pot, and cook 45 minutes or until barley is tender. Place barley in a colander, draining any excess water, and set aside.
3. Rinse celery and green pepper.
4. Peel and rinse the onions. Peel garlic cloves.
5. Dice onion, celery, and green pepper. Mince garlic.
6. Dice turkey ham into tiny, 1/4-inch pieces.
7. Heat large soup pot over medium heat, and add canola oil when pan is hot. Add meat, onions, celery, peppers, and garlic to the soup pot. Mix well.
8. Saute 5-10 minutes, scraping bottom of pan periodically.
9. Measure and add salt, cayenne pepper, oregano, and black pepper to the pot, along with the canned tomatoes, and stir.
10. Bring to a boil over high heat. Cover, reduce heat, and simmer for 15 minutes.
11. Add cooked barley, and stir to combine.
12. Add more liquid, if necessary, and cook over low heat for another 5-10 minutes to combine flavors and reheat the barley.
13. Remove bay leaves before serving.
TIPS:
Try ham, turkey, chicken, or turkey sausage instead of the turkey ham.
Substitute brown rice for the barley, if you like. Cook rice according to package instructions, and add cooked rice to jambalaya in step 11.
To save time, cook the barley up to two days ahead of time, refrigerate, and add to soup pot in step 11. |
This recipe for Barley Jambalaya is from