Beef With Barley and Sugar Snap Peas

• 1 lb lean ground beef
• 8 ounces mushrooms, sliced
• 1 medium carrot, thinly sliced
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 (14 1/2 ounce) can nonfat beef broth
• 12 cup quick-cooking barley
• 12 teaspoon salt
• 14 teaspoon pepper
• 1 (8 ounce) package frozen sugar snap peas, defrosted
• 14 cup fresh parsley, chopped

1. Brown ground beef in a skillet.
2. Drain excess fat.
3. I rinse it as well.
4. Add it back to the pan and add mushrooms, onion, carrot, garlic and cook over medium heat until veggies are tender-crisp.
5. Stir in broth, barley, salt, and pepper.
6. Bring to a boil and reduce heat to medium low.
7. Cover and let simmer for 10 minutes.
8. Add peas and continue cooking for 2-5 minutes or until barley is tender.
9. Stir in parsley.

lean ground beef, mushrooms, carrot, onion, garlic, nonfat beef broth, barley, salt, pepper, peas, fresh parsley

Taken from www.food.com/recipe/beef-with-barley-and-sugar-snap-peas-333267 (may not work)