Recipe - Barley Beef Casserole

1 pound Ground beef
One half cup Each; chopped: onion, celery
and bell pepper
1 Garlic clove; minced
1 cup Medium pearl barley
One fourth cup Tomato paste
2 teaspoon Instant beef bouillon
granules
2 One half cup Boiling water
1 cn (14 1/2ounce) chopped
tomatoes including liquid

Notes: From Houston (Texas) Chronicle.

Crumble beef into a dishwashersafe plastic colander suspended over a
3quart 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. Recover and microwave on mediumhigh (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 recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 28,
1998