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Ham Barley and Almond Bake
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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:
| 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 |
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