Barley Jambalaya
- Yield
- 6 Servings
- Serving size
- One Serving: 1.5 Cups
- Rating
- 3.70 of 5 (207 ratings)
Food groups
- Grains: 1 1/2 ounces
- Protein Foods: 1/2 ounces
- Vegetables: 1 1/4 cups
Ingredients
- 1 cup instant pearl barley
- 4 cups water
- 2 whole bay leaves
- 3 medium onions
- 2 small celery stalks
- 1 cup diced green, red, yellow, or orange bell pepper
- 2 medium cloves garlic
- 1 tablespoon canola oil
- 4 ounces ground turkey
- 2 (14.5-oz) cans diced tomato (no salt added)
- 1 teaspoon salt
- 1/2 teaspoon ground cayenne pepper
- 1 1/2 teaspoons dried oregano
- 1 teaspoon ground black pepper
Directions
- In Advance: Preparation:
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 278.6 |
| Total Fat | 5.74 g |
| Saturated Fat | 0.98 g |
| Monounsaturated Fat | 2 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 14.02 mg |
| Carbohydrates | 51.17 g |
| Dietary Fiber | 9.7 g |
| Total Sugars | 7.97 g |
| Added Sugars included | 0 g |
| Protein | 8.61 g |
| Calcium | 107 mg |
| Potassium | 616 mg |
| Sodium | 443.24 mg |
| Copper | 0 mg |
| Iron | 3 mg |
| Magnesium | 61 mg |
| Phosphorus | 160 mg |
| Selenium | 18 mg |
| Zinc | 2 mg |
| Vitamin A | 44 mcg |
| Vitamin B6 | 0.5 mg |
| Vitamin B12 | 0.2 mcg |
| Vitamin C | 40 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 17 mcg |
| Folate | 55 mcg |
| Thiamin | 1 mg |
| Riboflavin | 0.2 mg |
| Niacin | 5 mg |
| Choline | 45 mg |
Notes
Materials: You will need a can opener, colander, cutting board, large pot with lid, measuring spoons, medium pot with lid, mixing spoon, and a sharp knife.
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Source
Recipe by: Meeting Your MyPlate Goals on a Budget — MyPlate National Strategic Partners Toolkit
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/barley-jambalaya. Federal works are public domain in the United States.