Barley Jambalaya | MyPlate

To save time, cook barley up to 2 days in advance. Refrigerate until ready to use. Add to pot in step 10. Or, use another whole grain you have made in advance, like brown rice. When doubling this recipe, do not double cayenne pepper unless you prefer a very spicy dish. For a vegetarian option, use cooked or canned pinto or black beans, rinsed and drained, in place of meat.