Salmon Barley Bake
Ingredients
- 1 cup water
- 1/2 cup quick-cooking barley
- 3/4 cup reduced-sodium, fat-free chicken broth
- 3 medium carrots, sliced diagonally
- 1 onion, finely chopped
- 1 1/2 cups 1% milk
- 1/4 teaspoon ground black pepper
- 1 tablespoon arrowroot, dissolved in 2 tablespoons cold water
- 1 can (14.7 ounces) wild red salmon, drained, with skin and bones removed
- 1 package (9 ounces) frozen peas, thawed
- 2 tablespoons chopped fresh tarragon or 2 teaspoons dried
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