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Lemony Beef & Barley with Sugar Snap Peas
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Ingredients: |
| 1 |
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pound lean ground beef |
| 1/2 |
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pound mushrooms, sliced |
| 1 |
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medium onion, chopped |
| 1 |
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large carrot, thinly sliced |
| 1 |
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clove garlic, crushed |
| 1 |
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can (14 to 14 1/2 ounces) ready-to-serve beef broth |
| 1/2 |
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cup quick-cooking barley |
| 1/2 |
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teaspoon salt |
| 1/4 |
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teaspoon pepper |
| 1 |
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package (8 ounces) frozen sugar snap peas, defrosted |
| 1/4 |
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cup chopped fresh parsley |
| 1 |
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teaspoon grated lemon peel |
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Instructions: |
| 1. |
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In large nonstick skillet, cook and stir ground beef, mushrooms, onion, carrot and garlic over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Pour off drippings. |
| 2. |
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Stir in broth, barley, salt and pepper. Bring to a boil; reduce heat to medium-low. Cover tightly and simmer 10 minutes. |
| 3. |
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Add peas; continue cooking 2 to 5 minutes or until barley is tender. Stir in parsley and lemon peel. |
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| Makes 4 servings. |
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| | | | | Nutritional Information Per Serving: 259 calories; 27 protein; 17 g carbohydrate; 10 g fat; 4.9 mg iron; 665 mg sodium; 70 mg cholesterol. |
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