BARLEY BEEF CASSEROLE
1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped bell pepper
1 garlic clove, minced
1 cup medium pearl barley
1/4 cup tomato paste
2 teaspoons instant beef bouillon granules
2 1/2 cups boiling water
1 (14 1/2 ounce) can chopped tomatoes including liquid
Crumble beef into a microwave-safe 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
Source: Houston Chronicle
1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped bell pepper
1 garlic clove, minced
1 cup medium pearl barley
1/4 cup tomato paste
2 teaspoons instant beef bouillon granules
2 1/2 cups boiling water
1 (14 1/2 ounce) can chopped tomatoes including liquid
Crumble beef into a microwave-safe 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
Source: Houston Chronicle
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