Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Vegetable stock |
| 1 cup | Pearl or pot barley |
| 1 \N | Bay leaf |
| 2 \N | Carrots, chopped |
| 2 \N | Celery stalks, chopped |
| 4 \N | Green onions |
| ½ \N | Sweet green pepper |
| 19 ounces | Canned red kidney beans |
| ¼ cup | Vegetable stock |
| ⅓ cup | Red wine vinegar |
| 1 tablespoon | Dijon mustard |
| 2 teaspoons | Dried basil |
| 1 teaspoon | Dried thyme |
| ⅓ cup | Olive oil |
| ¼ cup | Fresh parsley, chopped |
| \N \N | Lettuce leaves |
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.
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