Heat large nonstick skillet over medium heat until hot. Add Ground Beef, mushrooms, onion, carrot and garlic; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
Cooking Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
Stir in broth, barley, salt and pepper. Bring to a boil; reduce heat to medium-low. Cover tightly and simmer 10 minutes.
Add peas; continue cooking 2 to 5 minutes or until barley is tender. Stir in parsley and lemon peel.
Nutrition information per serving: 327 Calories; 77.4 Calories from fat; 8.6g Total Fat (3.4 g Saturated Fat; 0.2 g Trans Fat; 0.6 g Polyunsaturated Fat; 3.3 g Monounsaturated Fat;) 86 mg Cholesterol; 576 mg Sodium; 31 g Total Carbohydrate; 7 g Dietary Fiber; 33 g Protein; 5.3 mg Iron; 746 mg Potassium; 9.6 mg NE Niacin; 0.6 mg Vitamin B6; 2.8 mcg Vitamin B12; 7.4 mg Zinc; 35.9 mcg Selenium; 117.2 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Potassium.