Yield: 1 Servings
|2 cups||No-sodium chicken broth|
|1 can||(14 1/2-ounce) tomatoes including liquid|
|4 ounces||Fresh mushrooms; sliced, (1 1/4 cups)|
|½ cup||Medium pearl barley|
|1 tablespoon||Instant minced onion|
|1½ teaspoon||Crushed dill weed|
|½ teaspoon||Caraway seeds|
|Ground black pepper to taste|
|6 ounces||Cooked ham; cut in bite-size pieces, (1 cup)|
Notes: From Houston (Texas) Chronicle files.
Combine broth, water and tomatoes in a 3-quart casserole. Cover with lid or vented plastic wrap; microwave on high 9 to 10 minutes or until boiling.
Stir in mushrooms, barley, onion, dill, caraway, sugar and pepper. Re-cover and microwave on high 12 to 15 minutes, or until barley is tender. Stir in ham.
Serving suggestion: Top each serving with a dollop of sour cream, if desired.
Makes 4 servings, each: 209 calories, 15 grams protein, 4 grams fat, 28 grams carbohydrates, 27 milligrams cholesterol, 970 milligrams sodium.
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 28, 1998