Lemony Beef and Barley with Sugar Snap Peas Recipe

Lemony Beef and Barley with Sugar Snap Peas Recipe

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