Source: The Healthy Beef Cookbook, published by John Wiley & Sons.

A flavorful ground beef dish with fresh vegetables and grains.

Servings

1 lb extra lean ground beef (5% fat)
0.5 lb fresh mushroom slices
1 medium onions , chopped
1 medium carrots , thinly sliced
1 medium garlic cloves , crushed
14 floz fat free unsalted beef broth
0.5 cup pearled barley
0.5 tsp salt
0.25 tsp black pepper
8 oz sugar snap peas , 8 oz. package, defrosted
0.25 cup chopped parsley
1 tsp grated lemon rind , grated

1 In large nonstick skillet, cook and stir ground beef, mushrooms, onion, carrot,and garlic over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Pour off drippings.
2 Stir in broth, barley, salt, and pepper. Bring to a boil; reduce heat to medium-low. Cover tightly and simmer 10 minutes.
3 Add peas; continue cooking 2 to 5 minutes or until barley is tender. Stir in parsley and lemon peel.

With a variety of vegetables, this dish could become a staple for your family.