Title: Barley Beef Casserole
Yield: 1 Servings
1 lb Ground beef
1/2 c Each; chopped: onion, celery
-and bell pepper
1 Garlic clove; minced
1 c Medium pearl barley
1/4 c Tomato paste
2 ts Instant beef bouillon
2 1/2 c Boiling water
1 cn (14 1/2-ounce) chopped
-tomatoes including liquid
Notes: From Houston (Texas) Chronicle.
Crumble beef into a dishwasher-safe plastic colander suspended over a
3-quart casserole. Top with onion, celery, bell pepper and garlic; cover
with lid or vented plastic wrap. Stirring midway through cooking, microwave
on high 6 minutes or until beef is no longer pink.
Discard grease and place barley, tomato paste and bouillon in casserole.
Pour boiling water over barley; stir. Top with tomatoes, tomato liquid and
beef mixture; do not stir. Re-cover and microwave on medium-high (70
percent) 30 minutes. Stir and let stand 5 minutes.
Makes 6 servings, each: 331 calories, 24 grams protein, 11 grams fat, 33
grams carbohydrates, 5 grams fiber, 71 milligrams cholesterol, 638
Posted to recipelu-digest by firstname.lastname@example.org (Nadia I Canty) on Mar 28,