Lemony Beef & Barley with Sugar Snap Peas

Ingredients:

• 1 pound Ground Beef (93% lean or leaner)
• 1/2 pound sliced mushrooms
• 1 medium onion, chopped
• 1 large carrot, thinly sliced
• 1 teaspoon minced garlic
• 1 can (14 to 14 1/2 ounces) reduced-sodium beef broth
• 1/2 cup quick-cooking barley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces fresh sugar snap peas
• 1/4 cup chopped fresh parsley leaves
• 1 teaspoon fresh grated lemon peel

Cooking:

1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef, mushrooms, onion, carrot and garlic; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
2. Stir in broth, barley, salt and pepper. Bring to a boil; reduce heat to medium-low. Cover tightly and simmer 10 minutes.
3. Add peas; continue cooking 2 to 5 minutes or until barley is tender. Stir in parsley and lemon peel.