Beef With Barley and Sugar Snap Peas |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
From quick and simple magazine. This recipe just can't get any better. I left out the mushrooms for my son and put in 3 large carrots instead. I'm in awe as my family hardly ever likes anything without cheese. Ingredients:
1 lb lean ground beef |
8 ounces mushrooms, sliced |
1 medium carrot, thinly sliced |
1 medium onion, chopped |
1 garlic clove, minced |
1 (14 1/2 ounce) can nonfat beef broth |
1/2 cup quick-cooking barley |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 (8 ounce) package frozen sugar snap peas, defrosted |
1/4 cup fresh parsley, chopped |
Directions:
1. Brown ground beef in a skillet. Drain excess fat. I rinse it as well. Add it back to the pan and add mushrooms, onion, carrot, garlic and cook over medium heat until veggies are tender-crisp.
2. Stir in broth, barley, salt, and pepper. Bring to a boil and reduce heat to medium low. Cover and let simmer for 10 minutes.
3. Add peas and continue cooking for 2-5 minutes or until barley is tender. Stir in parsley.
|
|