1 lb. ground beef
3 med. onions, sliced
3 med. stalks celery, sliced
1/4 c. water
7 c. water
1 (16 oz.) can stewed tomatoes
1/2 c. quick-cooking barley
1/4 c. quick-cooking rice
1 tbsp. instant beef bouillon
1 tbsp. salt
1 tsp. monosodium glutamate

Crumble beef in 1 1/2 quart casserole. Cook on full power 3 to 4 minutes or until beef no longer is pink. Stir halfway through cooking time. Drain.

Combine onions, carrots, celery and 1/4 cup water in 4-quart dish. Cook, covered at full power for 9-12 minutes or until vegetables are tender. Stir halfway through cooking time.

Mix in remaining ingredients. Cook, covered, on full power for 30-35 minutes.