| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegan |
Side dish |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Pearled barley |
| 3 1/2 |
c |
Vegetable broth or stock |
| 2 |
c |
Fresh cooked or canned white |
|
|
Kidney beans |
| 2 |
tb |
Fresh mint chopped or 1 tbs |
|
|
Dry mint |
INSTRUCTIONS
In a medium sauce pan bring the 3.5 cups of vegetable broth or stock to a
boil. Slowly add the 1.5 cup of pearled barley. Reduce heat to low and
cover. Simmer 35 to 45 minutes or until all of the broth or stock has been
absorbed and the barley is tender.
Rinse the kidney beans in a colander or sieve and allow to drain. Chop the
mint.
Add the beans to the cooked pearled barley and cook on low until heated,
approximately 5 minutes. Remove form the heat. Add the mint and mix well.
Garnish with a few mint sprigs.
Serve hot. Makes 4 side dish servings. Reheats well in a microwave.
Posted by "Joseph B. McKay III" <MCKAY_J@a1.eop.gov> to the Fatfree Dig.
Vol 12 Issue 22 11-23-94.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with
permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV. ~-- 1.80á
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“JOY – Jesus first, Others next, You last forever!”