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Ham, Barley and Almond Bake
Yield: Makes 8 servings
This one-dish meal showcases barley in a delicious mixture of veggies and herbs. Pair with a side salad of mixed leafy greens.
Ingredients:
1/2
cup slivered almonds
1
tablespoon margarine or butter
1
cup uncooked barley
1
cup chopped carrots
1
bunch green onions, sliced
2
stalks celery, sliced
3
cloves garlic, minced
1
pound lean smoked ham, cubed
2
teaspoons dried basil
1
teaspoon dried oregano
1/4
teaspoon black pepper
2
cans (14 ounces each) reduced-sodium beef broth
1/2
pound fresh green beans, cut into 1-inch pieces
Preparation:
1.
Preheat oven to 350°F. Spray 13X9-inch baking dish with nonstick cooking spray; set aside.
2.
Spread almonds in single layer on baking sheet. Bake 5 minutes or until golden brown, stirring frequently. Set aside
3.
Melt margarine in large skillet over medium-high heat. Add barley, carrots, onions, celery and garlic; cook and stir 2 minutes or until onions are tender. Remove from heat. Stir in ham, toasted almonds, basil, oregano and pepper. Spoon into prepared dish.
4.
Place broth in medium saucepan; bring to a boil over high heat. Pour over barley mixture.
5.
Cover tightly with foil; bake 20 minutes. Remove from oven; stir in green beans. Bake, covered, 30 minutes or until barley is tender.
Nutritional Information:
| Serving Size: 1/8 of total recipe | |
| Sodium | 914 mg |
| Protein | 19 g |
| Fiber | 7 g |
| Carbohydrate | 25 g |
| Cholesterol | 31 mg |
| Saturated Fat | 2 g |
| Total Fat | 9 g |
| Calories from Fat | 32 % |
| Calories | 251 |
Dietary Exchange:
| Fat | 1/2 |
| Meat | 2 |
| Starch | 1-1/2 |
This recipe appears in:
Pork
