Live-well: barley supper salad
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Live-well: barley supper salad
  Barley    Salad    Vegetables  
Last updated 6/12/2012 1:27:36 AM. Recipe ID 62561. Report a problem with this recipe.
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      Title: Live-well: barley supper salad
 Categories: Vegetables, Salads
      Yield: 6 Servings
      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
  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.

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Recipe ID 62561 (Apr 03, 2005)

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