Yield: 1 Servings
|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