| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Vegetables | American | American, Grains & nu, Low fat (un, Potatoes & | 1 | servings |
INGREDIENTS
| 1 | lb | 93% lean ground beef |
| 2 | lg | Onions; coarsely chopped |
| 1 | Clove garlic; minced | |
| 5 | Beef bouillon cubes | |
| 1 | tb | Brown miso |
| 6 1/4 | c | Water; or |
| 2 | cn | (10.5 oz) broth; beef or vegetable & |
| 5 | c | Water |
| 1 | ds | Worcestershire; (r) sauce |
| 1 | c | Barley |
| 1 | c | Brown rice |
| 1 | tb | Brown miso; (heaping) |
| 1 | bn | Celery; w/ leaves, chopped |
| 1 | bn | Parsley; minced |
INSTRUCTIONS
Brown the beef in onions and garlic, adding a little water if it begins to stick. Even at 93% lean, there's usually enough fat to prevent sticking and to drain later. Add either: The water and bouillon cubes and bring to a boil, or The water, 4 bouillon cubes and cans of broth and the Worcestershire(r) sauce and bring to a boil. Add the grains, stirring to coat. Reduce heat to a simmer and cover. Cook for 40-50 minutes, or as long as the instructions for the longest cooking grains state. With 10 minutes remaining in the cooking time, toss in the celery and parsley. Cover again and finish cooking. When cook time is done, stir in the miso, combining it well with the grain. Cover and let sit at least 15 minutes to absorb the remaining liquid. Serve hot, adding a few diced hot peppers if you like. Recipe by: Chrsitine Muehling <CF_Muehling@CSI.com> Posted to EAT-LF Digest by "Christine F. Muehling" <CF_Muehling@CSI.com> on Mar 2, 1999, converted by MM_Buster v2.0l.
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