| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 1 | Servings | ||
INGREDIENTS
| 2 | c | No-sodium chicken broth |
| 1 | c | Water |
| 1 | cn | (14 1/2-ounce) tomatoes including liquid |
| 4 | oz | Fresh mushrooms; sliced, (1 1/4 cups) |
| 1/2 | c | Medium pearl barley |
| 1 | tb | Instant minced onion |
| 1 1/2 | ts | Crushed dill weed |
| 1/2 | ts | Caraway seeds |
| 1/4 | ts | Sugar |
| Ground black pepper to taste | ||
| 6 | oz | Cooked ham; cut in bite-size pieces, (1 cup) |
INSTRUCTIONS
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@juno.com (Nadia I Canty) on Mar 28, 1998
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