Beef & Barley Pita Pockets
Preparation time: 15 to 20 minutes
Microwaving time: 27 to 32 minutes
Standing time: 3 to 5 minutes
Spoon this spicy blend of tomatoes, ground beef, and barley into pocket bread halves for a satisfying meal. (If you’re counting calories, you might substitute crisp butter lettuce leaves for the bread.)
1 can (14 1/2 oz.) tomatoes
2 tablespoons chili powder
1 teaspoon each ground cumin and dry oregano leaves
1 cup pearl barley
1 1/2 cups water
1 pound lean ground beef
1 large onion, finely chopped
1/2 cup diced green bell pepper
1 clove garlic, minced or pressed 3/4 cup raisins
Salt and pepper
6 to 8 whole wheat pita pocket breads, cut into halves
Plain yogurt
Drain liquid from tomatoes into a 2-quart microwave-safe baking dish; set tomatoes aside. To tomato liquid, add chili powder, cumin, oregano, barley, and water; stir well. Cover and microwave on HIGH (100%) for 15 minutes, giving dish a half-turn every 5 minutes. Then set aside, covered, until liquid has been absorbed (about 10 minutes).
Meanwhile, crumble beef into a 2 1/2- to 3-quart microwave-safe casserole; stir in onion, bell pepper, and garlic. Microwave, uncovered, on HIGH (100%) for 10 to 12 minutes or until beef is no longer pink, stirring after 5 minutes. Stir in raisins and drained tomatoes (break up with a spoon). Taste barley; if it is not tender to bite, microwave on HIGH (100%) for 2 to 3 more minutes. Stir barley mixture into meat mixture; season to taste with salt and pepper. Let stand, covered, for 3 to 5 minutes.
Place pocket bread halves in a plastic bag; microwave on HIGH (100%) for about 1 1/2 minutes or until hot through. To serve, spoon beef mixture into pocket bread; top each serving with yogurt. Makes 6 to 8 servings (2 filled bread halves each).
