Yield: 6 Servings
|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|
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.