| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Canadian |
Vegetables, Salads |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Vegetable stock |
| 1 |
c |
Pearl or pot barley |
| 1 |
|
Bay leaf |
| 2 |
|
Carrots, chopped |
| 2 |
|
Celery stalks, chopped |
| 4 |
|
Green onions |
| 1/2 |
|
Sweet green pepper |
| 19 |
oz |
Canned red kidney beans |
| 1/4 |
c |
Vegetable stock |
| 1/3 |
c |
Red wine vinegar |
| 1 |
tb |
Dijon mustard |
| 2 |
ts |
Dried basil |
| 1 |
ts |
Dried thyme |
| 1/3 |
c |
Olive oil |
| 1/4 |
c |
Fresh parsley, chopped |
|
|
Lettuce leaves |
INSTRUCTIONS
DRESSING
In saucepan, combine stock, barley and bay leaf. Bring to boil; reduce
heat, cover and simmer for 40 minutes. Stir in carrots and celery; cook for
5 minutes or until stock is absorbed and barley is tender. Discard bay
leaf; transfer to large bowl. Fluff with fork.
Meanwhile, chop onions and green pepper; drain and rinse beans. Add to
barley mixture.
Dressing: Whisk together stock, vinegar, mustard, basil and thyme. Whisk in
oil. Toss with barley mixture. Refrigerate for at least 2 hours or for up
to 8 hours. Stir in parsley. Serve on lettuce leaves.
Per Serving: about 330 calories, 9 g protein, 13 g fat, 47 g carbohydrate
very high source fibre, good source iron.
Source: Canadian Living magazine [Jan 96] Presented in an article by Carol
Ferguson. Recipes from Canadian Living Test Kitchen.
[-=PAM=-] PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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