lemony beef & barley with sugar snap peas
categories:  Beef   

Prepared: 2008-02-15

Ingredients:

• 1 pound lean ground beef
• 1/2 pound mushrooms, sliced
• 1 medium onion, chopped
• 2 large carrots, thinly sliced
• 1 clove garlic, crushed
• 1 can (14 to 14 1/2 ounces)
  low sodium ready-to-serve beef broth
• 1/2 cup quick-cooking barley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 ounces sugar snap peas
• 1/4 cup chopped fresh parsley
• 1 teaspoon grated lemon peel
  

Preparation:

• 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.
• Stir in broth, barley, salt and pepper.
• Bring to a boil; reduce heat to medium-low.
• Cover tightly and simmer 10 minutes.
• Add peas; continue cooking 2 to 5 minutes or until barley is tender.
• Stir in parsley and lemon peel.

makes 4 servings @ 259 calories per serving

reviews:

	we liked this recipe and would make it again. We've modifed the recipe to include more carrots than the original recipe.
	Reviewed on 2008-02-20 by rubby