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Categories:Viewed: 65 - Published at: 2 years ago
Ingredients
- 1 (14 1/4-ounce) can low-salt beef broth
- 1 tablespoon low-sodium Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup uncooked quick-cooking barley
- Cooking spray
- 1 (8-ounce) package sliced mushrooms
- 3/4 cup frozen chopped onion, thawed
- 1/2 cup finely chopped celery (about 1 rib)
Method
- Combine first 4 ingredients in a medium saucepan; bring to a boil. Add barley; cover, reduce heat, and simmer 10 minutes. Remove from heat; let stand 5 minutes.
- Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms, onion, and celery; cook 3 minutes or until tender, stirring often. Stir into cooked barley.
- carbo rating: 18
