3 cup Vegetable stock
1 cup 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
DRESSING
1/4 cup Vegetable stock
1/3 cup Red wine vinegar
1 tbsp Dijon mustard
2 tsp Dried basil
1 tsp Dried thyme
1/3 cup Olive oil
1/4 cup Fresh parsley, chopped
Lettuce leaves
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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
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