Recipe Lemony Beef & Barley with Sugar Snap Peas

Total recipe time: 30 minutes
Makes 4 servings

Ingridients :

Ingredients

1. 1 pound lean ground beef
2. 1/2 pound mushrooms, sliced
3. 1 medium onion, chopped
4. 1 large carrot, thinly sliced
5. 1 clove garlic, crushed
6. 1 can (14 to 14 1/2 ounces) ready-to-serve beef broth
7. 1/2 cup quick-cooking barley
8. 1/2 teaspoon salt
9. 1/4 teaspoon black pepper
10. 1 package (8 ounces) frozen sugar snap peas, defrosted
11. 1/4 cup chopped fresh parsley
12. 1 teaspoon grated lemon peel


Instructions

1. Heat large nonstick skillet over medium heat until hot. Add ground beef, mushrooms, onion, carrot and garlic; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
2. Stir in broth, barley, salt and pepper. Bring to a boil; reduce heat to medium-low. Cover tightly and simmer 10 minutes.
3. Add peas; continue cooking 2 to 5 minutes or until barley is tender. Stir in parsley and lemon peel.

Nutritional Information Per Serving: 259 calories; 27 protein; 17 g carbohydrate; 10 g fat; 4.9 mg iron; 665 mg sodium; 70 mg cholesterol.