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Ingredients
- 2/3 cup pearl barley (not quick-cooking)
- 2 1/2 cups fat-free, low-solium vegetable broth or water
- 1 pkg, 6 oz, sliced mushrooms
- 1/2 tsp dried marjoram
- 1/2 lb very lean ground beef
- 1/2 tsp gr black pepper
- 1/2 cup chopped celery
- 1/2 cup minced green onion
- 14 cup fat free half and half
- minced fresh parsely
Details
Servings 4
Preparation
Step 1
Place barley, broth, mushrooms and marjoram in slow cooker on LOW setting. Cover and cook 6-7 hours.
In a large nonstick skillet over medium heat, cook and stir ground beef until browned and crumbly, about 7 minutes.
Stir beef mixture into slow cooker with half and half. Cover and cook on HIGH 10-15 minutes, until beef is hot and vegetables are tender.
Garnish with parsley. Serve with a green salad.
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