TLC Cooking "Ham, Barley and Almond Bake"

Ham Barley and Almond Bake

Ham, Barley and Almond Bake

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:

Preheat oven to 350°F. Spray 13X9-inch baking dish with nonstick cooking spray; set aside.
Spread almonds in single layer on baking sheet. Bake 5 minutes or until golden brown, stirring frequently. Set aside
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.
Place broth in medium saucepan; bring to a boil over high heat. Pour over barley mixture.
Cover tightly with foil; bake 20 minutes. Remove from oven; stir in green beans. Bake, covered, 30 minutes or until barley is tender.

This recipe appears in: Pork

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

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