| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 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 granules |
| 2 1/2 |
c |
Boiling water |
| 1 |
cn |
(14 1/2-ounce) chopped tomatoes including liquid |
INSTRUCTIONS
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@juno.com (Nadia I Canty) on Mar 28,
1998
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