2
teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/4
teaspoon salt
1/4
teaspoon pepper
1
can (14.5 oz) whole tomatoes, undrained
1
can (8 oz) sliced water chestnuts, undrained
2
cups frozen mixed vegetables
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Steps
1
Heat oven to 350°F. Spray 10-inch nonstick skillet with cooking spray. Add beef and onion; cook in skillet over medium heat 7 to 8 minutes, stirring occasionally, until beef is brown; drain.
2
In ungreased 3-quart casserole, mix beef mixture and remaining ingredients except frozen vegetables, breaking up tomatoes.
3
Cover; bake 30 minutes. Stir in frozen vegetables. Cover; bake 30 to 40 minutes longer or until barley is tender.
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One cup of cooked barley packs about 6 grams of fiber. This virtually fat-free whole grain also contains complex carbohydrates, B vitamins and protein. Look for hulled barley in your coop and you can use that, too.
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