Ham Barley And Almond Bake
|Slivered almonds||1⁄2 Cup (8 tbs)|
|Uncooked barley||1 Cup (16 tbs)|
|Carrots||1 Cup (16 tbs), chopped|
|Green onions||1 Bunch (100 gm), sliced|
|Celery ribs||2 , sliced|
|Garlic||3 Clove (15 gm), minced|
|Lean smoked ham||1 Pound, cubed|
|Dried basil leaves||2 Teaspoon|
|Dried oregano leaves||1 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Reduced sodium beef broth||28 Ounce (2 Can)|
|Green beans||1⁄2 Pound, cut into pieces|
PREHEAT oven to 350°F.
Spray 13x9-inch baking dish with nonstick cooking spray.
SPREAD almonds in single layer on baking sheet.
Bake 5 minutes or until golden brown, stirring frequently.
MELT margarine in large skillet over medium-high heat.
Add barley, chopped carrots, onions, celery and garlic; cook and stir 2 minutes or until onions are tender.
Remove from heat.
Stir in ham, almonds, dried basil, oregano and pepper.
Pour into prepared dish.
POUR broth into medium saucepan; bring to a boil over high heat.
Pour over barley mixture.
COVER tightly with foil and bake 20 minutes.
Remove from oven; stir in green beans.
Bake, covered, 30 minutes or until barley is tender.
Garnish with fresh basil and carrot ribbons, if desired.