Barley Hoppin’ John with Turkey Kielbasa
It’s a good luck tradition to eat black-eyed peas on New Year’s Day. Why stop there? Enjoy this hearty take on Hoppin’ John any day of the year! This dish is typically made with rice, but barley adds more fiber and an interesting texture.
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- Prep time
- 15 min
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- Cook time
- 20 min
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- Servings
- 6 Servings
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- Serving size
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1 cup
Ingredients
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olive oil
- 2 tsp
- 2 tsp
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medium onion (diced)
- 1
- 1
-
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red bell pepper (seeded and diced)
- 1
- 1
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garlic (minced)
- 2 clove
- 2 clove
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turkey kielbasa (diced)
- 8 oz
- 227 g
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low sodium chicken broth
- 1 cup
- 1 cup
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crushed red pepper flakes
- 1/4 tsp or to taste
- 1/4 tsp or to taste
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black pepper
- 1/2 tsp
- 1/2 tsp
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black-eyed peas (drained and rinsed)
- 1 (15-oz can)
- 1 (15-oz can)
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cooked barley
- 1 cup
- 1 cup
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scallion (thinly sliced, green and white parts)
- 2
- 2
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Directions
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Add oil to a large sauté pan over medium heat. Add onion, bell pepper and garlic. Sauté for 5 minutes. Add kielbasa and sauté another 2 minutes.
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Add broth, red pepper flakes, ground black pepper and black-eyed peas. Bring to a boil then reduce to a low simmer. Simmer for 7 minutes. Stir in cooked barley and simmer 2 more minutes.
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Top with sliced scallions.
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Note: To bulk cook barley, add 11 oz. dry pearled (quick-cooking) barley to a pot of 4 cups boiling water. Cover, then reduce to a simmer for 10-12 minutes. Remove from heat, keep covered off the heat for 5 minutes. Makes 6 cups cooked barley. This barley can be used in any recipe calling for cooked barley. Store in an airtight container in the refrigerator for 7 days or package in freezer bags in one cup increments for up to 6 months.
Reviews
Write a Review-
I made this the 1st time with barley like the recipe say, it was delicious. After that I substituted riced cauliflower for the barley. It is just as good and lowered the carbs.