Ingredients30 m servings 364 cals
- 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.
- Stir in broth, barley, salt and pepper. Bring to a boil; reduce heat to medium-low. Cover tightly and simmer 10 minutes.
- Add peas; continue cooking 2 to 5 minutes or until barley is tender. Stir in parsley and lemon peel.
Per Serving: 364 calories; 14.9 g fat; 28.8 g carbohydrates; 29.4 g protein; 74 mg cholesterol; 704 mg sodium. Full nutrition
ReviewsRead all reviews 3
Really quick and tasty. Super fresh ingredients are the key here. Didn't have barley, so i used farro. Recipe easily substituted for personal preferences.
This is good, it definitely needed some more spices, I added ginger, red pepper flakes (I don't measure, just eyeball it) and one more clove of garlic and we enjoyed it.