YIELD Makes 8 servings
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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:
| 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 |
| Fat | 1/2 |
| Meat | 2 |
| Starch | 1-1/2 |
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