| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Canadian |
Salads, Vegetables |
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 |
T |
Dijon mustard |
| 2 |
t |
Dried basil |
| 1 |
t |
Dried thyme |
| 1/3 |
c |
Olive oil |
| 1/4 |
c |
Fresh parsley, chopped |
|
|
Lettuce leaves |
INSTRUCTIONS
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
A Message from our Provider:
“There is more to Jesus than anyone has so far discovered”