| 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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