¾ cup barley. hulled (soaked in water for 6 hours and drained)
2 tablespoons parsley (dried flakes)
⅛ teaspoon oregano (dried)
Instructions
Instant Pot Instructions
Set the liner in your instant pot. Set the pot to saute, normal. Once the pot has heated give it a light spray with refined coconut oil spray.
Saute the ground turkey, carrots, onion, celery, garlic and 1 tablespoon of the taco seasoning over medium heat until the turkey is no longer pink.
Slowly stir in the water, tomatoes, remaining taco seasoning and soaked, drained barley. Hit cancel on your pot. Hit the manual button; set the time to 15 minutes using the -/+ button. Allow the pot to naturally release the pressure for at least 15 minutes.
Once the pressure is released stir in the dried parsley and oregano. Leave pot on the warming cycle for the dried herbs to expand about 2 minutes. Serve.
Stove Top Instructions
Heat a large 5 quart stainless steel pot. Once heated give it a light spray with refined coconut oil. Add the ground turkey, carrots, onion, celery, garlic and 1 tablespoon of the taco seasoning; cook over medium heat until the turkey is no longer pink.
Gradually stir in the water, tomatoes and remaining taco seasoning; bring to a low boil. Reduce the heat and simmer for 15 minutes.
Add soaked, drained barley; cover and simmer for approximately 25-30 minutes or until the barley is tender.
Once your barley has reached your desired tenderness stir in the dried parsley and oregano. Simmer another 1 -2 minutes. Serve