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Lemony Beef and Barley with Sugar Snap Peas
Source: The Healthy Beef Cookbook, published by John Wiley & Sons.

A flavorful ground beef dish with fresh vegetables and grains.

Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 212.8
Total Carbs 10.3 g
Dietary Fiber 3.1 g
Sugars 4.3 g
Total Fat 7.0 g
Saturated Fat 1.9 g
Unsaturated Fat 0.6 g
Potassium 264.5 mg
Protein 27.3 g
Sodium 590.8 mg
Dietary Exchanges
, 2 Vegetables , 2 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 lb  extra lean ground beef (5% fat)
0 1/2 lb  fresh mushroom slices
1 each  medium onions
1 each  medium carrots
1 each  medium garlic cloves
14 floz  fat free unsalted beef broth
0 1/2 cup  pearled barley
0 1/2 tsp  salt
0 1/4 tsp  black pepper
8 oz  sugar snap peas
0 1/4 cup  chopped parsley
1 tsp  grated lemon rind
  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.

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