Barley beef casserole

Yield: 1 Servings

Measure Ingredient
1 pounds Ground beef
½ cup Each; chopped: onion, celery and bell pepper
1 Garlic clove; minced
1 cup Medium pearl barley
¼ cup Tomato paste
2 teaspoons Instant beef bouillon granules
2½ cup Boiling water
1 can (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 milligrams sodium.

Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 28, 1998

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